Cumin and Lemon Eggplant Tartines

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.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 439
• Protein: 10 g
• Carbs: 56 g
• Fat: 17 g

Ingredients

• 2 piece Eggplant (aubergine) ( small cubes )
• 2 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 4 piece Country bread ( slices )
• 1 tbsp Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 tsp Harissa

Instructions

1. Eggplant preparation

   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. Seasoning and reduction

   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. Toasting and dressing

   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.

Chef's tips

• 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.

Storage

The eggplant mixture keeps for 3 days in the fridge. Only assemble on the bread right before serving to prevent it from getting soggy.