Cumin and Lemon Eggplant Tartines
Ingredients
- 2 pcEggplant (aubergine) (small cubes)
- 2 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 4 pcCountry bread (slices)
- 1 tbspFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 tspHarissa
Method
Tender eggplant flesh mashed with a fork, brightened by lemon acidity and earthy cumin. Toasted sourdough provides the essential crunch to balance the silky vegetable texture.
- 1
Cut the eggplants into small cubes. In a skillet, heat the olive oil and sauté the cubes until they are browned and softened. They should be translucent and very tender.
- 2
Add the minced garlic, cumin, paprika, and harissa. Mash coarsely with a fork in the pan. Pour in the lemon juice to deglaze. Let reduce until the mixture is stewed and coats the fork well.
- 3
Toast the slices of country bread until well marked. Lightly rub with a clove of garlic. Spread the eggplant compote generously on the warm bread. Finish with chopped coriander.
Frequently asked questions
How do you get this dish right?
- Don't be shy with the olive oil; eggplant is a sponge that needs it to become creamy.
- If the eggplant skin is too thick, peel every other strip to keep some structure without the toughness.
How long does this dish keep?
The eggplant mixture keeps for 3 days in the fridge. Only assemble on the bread right before serving to prevent it from getting soggy.
