Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
3 medium eggplants, about 3 pounds peeledSalt and freshly ground black pepper3 tablespoons extra virgin olive oil3 garlic cloves, minced2 teaspoons ground sweet paprika1 1/4 teaspoons ground cumin1/4 teaspoon cayenne 3 to 4 tablespoons lemon juice1 tablespoon chopped fresh flat-leaf parsley3 lemon slicesGrilled bread
Preheat the oven to 375o F. Slice the eggplant horizontally into 1 / 2 -inch slices. Place in a colander and salt each slice. Let stand 30 minutes. Rinse well and pat dry with paper towels.
Using 1 tablespoon of the olive oil, brush a baking sheet liberally. Brush the eggplant slices lightly with 1 tablespoon of the olive oil. Place the eggplant slices in a single layer on the baking sheet. Bake, turning occasionally, until they are a light golden brown on both sides, 20 to 30 minutes.
Place the eggplant slices in a bowl and with a fork or potato masher, mash the eggplant with the garlic, paprika, cumin, water, salt, and pepper. Heat the remaining 1 tablespoon olive oil in a large frying pan over medium-low heat. Cook the mashed eggplant slowly, turning occasionally, until the moisture evaporates, 20 minutes. Stir the lemon juice into the eggplant jam and cook 1 minute longer. Season with salt and pepper.
Spread the warm or room temperature eggplant on the grilled bread and place on a platter. Garnish with the parsley and lemon slices.
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