Serves 1
Directions
- 1Burn the skin of the eggplant using a blowtorch, kitchen fire, or oven.
- 2Peel and chop the eggplant until pureed.
- 3Add olive oil and grated garlic to a frying pan.
- 4Toast the garlic very well.
- 5Add the grated tomatoes, paprika, cayenne, cumin, and a little salt to the pan.
- 6Add the eggplant puree and heat it slowly until all the water evaporates and a thick texture is achieved.
- 7Add a good amount of parsley and cilantro.
- 8Serve the dish with a good drizzle of olive oil on top.
Ingredients
- 1 large eggplant
- 1 clove grated garlic
- olive oil
- 2 grated tomatoes
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 1 little salt
- 1 good amount parsley
- 1 good amount cilantro
Equipment
blowtorchfrying pan
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