This dish is excellent when served as a side dish to any type of meat or fish dish. My favorite way to serve it is alongside Spicy Meatballs in a Creamy Yogurt Sauce and Stuffed Lamb or Veal.
Serves: 6 to 8
Prep time: 20 minutes
Cooking time: 30 minutes
INGREDIENTS:
- 4 large tomatoes, about 2 lbs (1 kg) total, cut into about 1/4-in (6-mm)-thick slices
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons water
- 4 tablespoons finely chopped fresh coriander leaves (cilantro)
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground red pepper (cayenne)
INSTRUCTIONS:
- Preheat the oven to 350°F (175°C).
- Place the tomato slices evenly along the bottom of a 13 x 9 x 2-inch (23 x 33 x 5-cm) baking pan. Set aside. Depending on the size of the tomatoes, you may need to overlap the slices.
- Combine the remaining ingredients in a small bowl. Spread the spice mixture over the top of the tomato slices. Bake uncovered for 30 minutes. Serve hot from the baking pan.
Note: This dish can also be prepared in the Palestinian style by heating the oil over medium heat in a large skillet and then placing the tomatoes evenly in the skillet, followed by the remaining ingredients. Cover and cook for 10 minutes, lightly shaking the pan from time to time.
