CHEF RAKKA / CAFE RAKKA
Serves 2
Ingredients:
1 medium American or 2 medium Italian
eggplants, sliced on the round in ½ inch slices
4 medium tomatoes, quartered
1/2 medium Onion (sweet or regular), halved
lengthwise
1 small jalapeño pepper
1/2 cup chopped cilantro (5-6 sprigs - cut
stems from leaves. Roughly chop leaves, finely chop stems)
2 cloves garlic, smashed
1 tablespoon lemon juice
1 tablespoon coconut or peanut oil +
enough to brush vegetables
3 oz. water or vegetable stock
1 teaspoon coriander
1 teaspoon cumin
Salt to taste
Pepper to taste
Preparation:
Preheat oven to 400 F. Place vegetables
on a baking sheet and brush sliced eggplant, quartered tomatoes, halved onion, and jalapeño with
peanut or coconut oil and salt and pepper to taste. Roast 20-30 minutes, or until eggplant is
tender. Cool.
Cut the top off the tomato where the stem
attaches and cut the top off the jalapeño. Dice (in large squares) eggplant, tomatoes, and onion.
Slice the jalapeño lengthwise in julienne strips.
In a large skillet, heat 1 tablespoon oil
on medium heat. Add 1 clove mashed
garlic and diced onion and stir. Cook for about one minute
and add finely chopped cilantro. Add 3
oz. water or vegetable stock, diced tomatoes,
jalapeno, lemon juice, coriander, cumin, salt and pepper. Cover, turn heat to low and simmer 8-9 minutes.
Remove lid, gently fold diced eggplant into mixture and add the rest of the garlic and
cilantro. Cover and simmer 1 minute.
You can eat this "as is" for a healthy,
delicious low-carb meal or serve with
rice.
