There’s something undeniably comforting about Mediterranean cooking – those sun-kissed flavors, slow-simmered aromas, and simple ingredients that somehow create pure magic. This week’s recipe is a celebration of that charm: a rustic eggplant dish that brings together sautéed eggplant, shallots, juicy tomatoes, and a fragrant mix of garlic, cumin, and paprika. Finished with a generous handful of fresh cilantro, it’s the kind of dish that feels both homey and transportive – like a little bit of travel right from your own kitchen. Whether served warm with crusty bread or spooned over couscous or rice, it’s a reminder that the best meals often come from the humblest ingredients.

    What really makes this dish shine are the spices – earthy cumin, smoky paprika, and a touch of garlic – a trio that gives the dish depth, warmth, and a hint of mystery. The fragrance that fills the kitchen as it all comes together is irresistible – savory, sweet, and just a little smoky.

    I love this dish for its versatility. It can be served warm as a side with grilled chicken or lamb, or spooned over couscous, rice, or creamy polenta for a hearty vegetarian main. It’s also delicious at room temperature, which makes it a perfect choice for picnics or mezze-style spreads alongside hummus, olives, and warm flatbread.

    A sprinkle of fresh herbs (parsley, cilantro, or basil) right before serving adds brightness, and a drizzle of extra virgin olive oil ties it all together. Simple, soulful, and full of warmth, this sautéed eggplant is the kind of dish that reminds us of why we love cooking in the first place.

 

Rustic Eggplant Medley

INGREDIENTS

3 tbsp. extra-virgin olive oil
1 large shallot (coarsely diced)
2 cloves garlic (minced)
1 tsp. ground cumin
2 tsp. Spanish paprika
1 tsp. salt
1 large eggplant, diced
1 1/2 cups cherry tomatoes, halved
2 whole plum tomatoes (grated)
2 tbsp. cilantro leaves (snipped or chopped)
1 tsp. fresh lemon juice
1 tbsp. Balsamic vinegar (optional)

DIRECTIONS

    Chop shallots and mince garlic and add to 2 tbsp. olive oil in a large skillet. Cook over medium-low heat until shallots are translucent and just beginning to brown.

    Meanwhile, cut ends off eggplant and cut eggplant into cubes, about 1/2-3/4-inch in size. Keep skins on the eggplant for this dish. Set aside.

    Cut cherry tomatoes in half, grate the plum tomatoes on a cheese grater. Set aside.

    Add spices and salt to the shallot mixture and continue to cook over medium heat for a few minutes, to bloom the spices. Add eggplant to the pan and continue to cook until eggplant is softened and edges are getting a little bit browned. Reduce heat to low. 

    Add cherry and grated tomatoes and simmer until tomatoes are softened and blended with eggplant and shallots. Add cilantro and lemon juice. Stir well. 

    At this point, you can serve right away or remove from the heat and reheat when ready to serve.