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Eggplant Compote

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Ingredients

Adjust Servings:

	2 medium shallot, thinly sliced
	1 tablespoon vinegar (red-wine, sherry, or balsamic)
	1 medium eggplant, peeled and sliced 1/2 inch thick crosswise (about 1 lb.)
	1/4 cup extra-virgin olive oil
	1 pinch ground cumin
	1 pinch ground coriander
	1/4 teaspoon kosher salt, more to taste
	1 few grinds black pepper
	1 tablespoon chopped fresh parsley
	1 tablespoon mint

Nutritional information

Calories

62 g

Calories From Fat

6.9 g

Total Fat

1 g

Saturated Fat

0 mg

Cholesterol

56.5 mg

Sodium

4 g

Carbs

2.4 g

Dietary Fiber

1.6 g

Sugars

0.7 g

Protein

62g

Serving Size

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Eggplant Compote

Name: Eggplant Compote
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8-10
Cuisine: African
Ingredients: : 1; : 1; : 1/4; : 1; : 1; : 1/4; : 1; : 1; : 1

Features:

Cuisine:

Posting for ZWT 6 North African/Middle Eastern

40 min
Serves 8
Easy

Ingredients

Directions

Eggplant Compote, Posting for ZWT 6 North African/Middle Eastern, Posting for ZWT 6 North African/Middle Eastern

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Steps

Done

Toss the Shallots and Vinegar in a Medium Bowl; Set Aside. Prepare a Medium Grill Fire. Put the Eggplant in a Bowl and Sprinkle With 2 Tbs. of the Oil, the Cumin, Coriander, Salt, and Pepper; Toss to Coat. Grill Until Well Browned and Softened, 3 to 5 Minute Per Side. When Cool, Cut Into 1/2-Inch Dice. Toss in the Bowl With the Shallots; Add the Herbs. Transfer to a Serving Bowl. Just Before Serving, Drizzle With the Remaining 2 Tbs. Oil and Season With Salt.