CHEF RAKKA / CAFE RAKKA
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
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.