Cypriot

Cypriot Roasted Eggplant with Tomato and Cilantro

Name: Cypriot Roasted Eggplant with Tomato and Cilantro
Total time: 30 min
Yield: 4 servings
Cuisine: Cypriot
Ingredients: 1 large eggplant; 1 cup chopped tomatoes; 1/4 cup chopped cilantro; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 garlic clove minced

Roasted eggplant topped with a fresh tomato and cilantro mixture, a staple in Cypriot cooking.

30 minutes4 servings

Method

Preheat oven to 200°C (400°F).
Cut eggplant into 1cm slices and brush with oil.
Roast 20 minutes until tender.
Mix tomatoes, cilantro, oil, salt, pepper, and garlic, then top eggplant.

Sides Vegetarian

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