This is the absolute perfect, nourishing side-dish that can be served warm or cold. I like serving this with some grilled fish or chicken and baked sweet potato fries. It’s also perfect topped with some tahini drizzle!
- 1 medium eggplant, chopped into little cubes
- 2 garlic cloves, minced
- handful chopped cilantro
- 2-3 tbsp’s olive oil
- paprika, salt, and pepper to taste
First, saute eggplant in a pan with 2 tbsp olive oil, adding more if needed. Add in a few tbsp’s water to soften, cover pan and let cook on a low flame for 5 minutes. Add in garlic, salt, pepper, paprika, and cilantro. Keep sauteing for a few more minutes, and either let cool or serve warm.