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Pot-Roasted Eggplant with Tomatoes and Cumin

This Pot-Roasted Eggplant with Tomatoes and Cumin recipe contains extra-virgin olive oil, eggplant, diced tomatoes, cloves garlic, cayenne pepper and more.
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Servings:??  | Calories:619 | Total Fat:46g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 46g
71 %
Sat Fat 6g
32 %
Total Carb 55g
18 %
Fiber 26g
104 %
Sugars 20g
Cholesterol 0mg
0 %
Sodium 2313mg
96 %
Protein 11g
21 %
60% Extra-virgin olive oil
21% Eggplant
11% Others combined
6% Diced tomatoes
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 large eggplant, 1 1/4 pounds
4 cloves garlic, minced
Kosher salt
1 cups drained, canned diced tomatoes
3 tablespoons extra-virgin olive oil
3 tablespoons chopped parsley
1 tablespoons cilantro leaves
2 teaspoons sweet smoked paprika
3/4 teaspoons ground cumin
pinchs of cayenne pepper
1 tablespoons fresh lemon juice
Freshly ground black pepper

Directions : View recipe directions on
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