A whiff of garlic, cumin, and smoked paprika emerges when you uncover this savory melange. Serve it as a relish or as a topping for grilled chicken or fish. It’s also terrific as a side dish for a vegetarian feast.
SERVES 6
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1/2 cup finely chopped white onion
- 6 small Japanese eggplants, stem ends removed, cut into 1-inch chunks
- 2 teaspoons Spanish smoked paprika
- 1/2 teaspoon ground cumin
- One 14 1/2-ounce can chopped tomatoes with their juice
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh flat-leaf parsley
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the garlic and onion and sauté for 2 minutes, or until the onion begins to soften. Add the eggplant, paprika, and cumin and sauté for 2 minutes. Add the tomatoes. Lock the lid in place and cook at high pressure for 6 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the mixture and add the cilantro and parsley. Let it rest for about 5 minutes and transfer to a serving bowl. The eggplant can be served warm or at room temperature.
NOTE:
- The tender skin on Japanese eggplants is delicious and it helps to keep the flesh intact, but if you prefer, peel the eggplant and reduce the cooking time by 2 minutes.
