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Pot-Roasted Eggplant with Tomatoes and Cumin
Ingredients
  • 1 large eggplant (1 ¼ pounds)
  • 4 garlic cloves, minced
  • Kosher salt
  • 1 cup drained, canned diced tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped parsley
  • 1 tablespoon cilantro leaves
  • 2 teaspoons sweet smoked paprika
  • ¾ teaspoon ground cumin
  • Pinch of cayenne pepper
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper
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