The eggplant will cook down pretty quickly – stir it occasionally to keep all of the delicious spices incorporated.
Try it and let me know what you think! Serve with cut-up veggies or gluten-free pita
Ingredients
¼ cup extra-virgin olive oil
2 medium eggplants, peeled and cut into 1-inch (2.5 cm) pieces
4 medium garlic cloves, minced
Juice of 1 lemon
1 tbsp honey
1 tsp sea salt
¾ tsp smoked paprika
½ tsp each cumin and black pepper
Topping
¼ cup chopped fresh parsley
¼ cup sesame seeds
Instructions
Heat the oil in a large saucepan over medium heat. Add the eggplants, garlic, lemon, honey, salt, and spices, stirring well to combine. Cover and cook for about 25-30 minutes, until the eggplant is tender.
Remove the heat and keep covered. Let stand for another 5-10 minutes, and using a potato masher or fork, mash any large pieces of eggplant. Stir, and transfer to a serving dish. Sprinkle with parsley and sesame seeds. Enjoy!
