Eggplants with Lemon and Dried Apricots
Main Dishes • European
Description
Eggplants with Lemon and Dried Apricots
Ingredients
- Eggplants 2 pieces
- Olive Oil 3 tablespoons
- Onion 2 heads
- Grated Ginger 2 tablespoons
- Smoked Paprika 1½ teaspoons
- Saffron a pinch
- Vegetable Broth 10 fl oz
- Lemon 2 pieces
- Dried Apricots 5 oz
- Tomatoes 5 oz
- Clear Honey 1 tablespoon
- Lemon Zest 1 tablespoon
- Toasted sesame seeds 2 teaspoons
- Chopped Parsley 2 tablespoons
- Fresh Mint 2 tablespoons
- Yogurt to taste
- Corn tortillas 4 pieces
- Lemon Juice 1 tablespoon
Step-by-Step Guide
Step 1
Chop the eggplants into large pieces. Sauté the eggplants on all sides in 2 tablespoons of oil until golden brown.
Step 2
Heat a pan and add the onion, ginger, and spices. Sauté until golden brown.
Step 3
Meanwhile, add saffron to the broth and let it soak. Mix lemon zest and pulp, apricots, tomatoes, honey, and lemon juice with the onion and saffron.
Step 4
Place the mixture on top of the eggplants, cover with a lid, and simmer for 30 minutes until the eggplants are soft. Season to taste.
Step 5
Mix lemon zest, sesame seeds, and chopped herbs. Sprinkle over the contents in the pan.
Step 6
Serve with yogurt and tortillas.
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