Roast the eggplants whole in a hot oven (220–250°C / 430–480°F) 25–40 minutes, turning (whole eggplants: up to an hour), until the skin is blackened and the flesh completely soft.
⚙ Oven roastingOvenBakeware
💡Give it room in the pan: crowded vegetables steam instead of browning.
3
Transfer to a bowl, cover tightly and leave 10–15 minutes.
Bowl
💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
4
Peel off the charred skin and drain off the liquid (leave the eggplant in a colander 15–30 minutes).
Colander
💡Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
5
Chop the eggplant flesh with a knife.
KnifeCutting board
💡Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.
To assemble
6
Heat the olive oil in a pot and fry the garlic 1–2 minutes.
⚙ Pan-fryingStovePot
7
Add the eggplant and the cumin and paprika, season with salt and cook about 10 minutes, stirring and lightly mashing, until the salad thickens.
Stove
💡Cooking evaporates the eggplant's liquid and concentrates the flavor. Stir and mash now and then, until the salad is as thick as a spread.
8
Add the lemon juice and cilantro, stir and serve warm.
189calories
3 gprotein
9 gcarbs
14 gfat
● protein 7%● carbs 20%● fat 73%
Per serving (257 g), of 4 servings
For the Roasted Vegetables · To assemble ·
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⚖ About the ingredients
Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Fresh cilantro: measured in cup in this recipe: 1 cup = 16 g · 23 kcal per 100 g · More about Fresh cilantro →
🔧 Tools needed (8) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
