Eggplant spread with turmeric and coriander

This is a very easy to make spread that works great as an appetizer, served with fresh baguette.

- 1 eggplant, diced
- 1 onion, minced
- 1 red pepper, diced
- 100 ml tomato paste
- 1 Tablespoon turmeric
- a pinch cayenne
- a handful fresh coriander leaves, chopped
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Heat the olive oil and sauté the onions until translucent, add the peppers and cook for 3 minutes longer. Add the eggplant and continue to cook, on low heat, stirring often, until eggplant is tender (about 25 minutes). Add the spices and tomato paste and simmer for about 5 minutes longer, until the spread comes together. Adjust seasonings and add the fresh coriander. Enjoy!

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