- Cook Time
- Prep Time
- Refrigerate for multiple useServings
- Extra-virgin olive oil, for cooking
- 1 large eggplant, sliced to 1/4-inch thickness
- 1 yellow onion, diced
- 1 tomato, chopped
- 1/2 jalapeño, minced
- 1 tablespoon tomato paste
- Coarse salt, to taste
- Juice of 1/2 lemon
In large skillet over medium-high heat, warm 1/4-inch olive oil until shimmering. Fry eggplant slices in batches, browning on both sides, adding oil as necessary. Drain on paper towels.
In same skillet, heat 2 tablespoons olive oil over medium heat, place all remaining ingredients and cook for 10 minutes until onions are soft and translucent. Stir in eggplant whole and allow to simmer for another 10 minutes. If mixture is dry, add more olive oil.
Serve with our Homemade hummus.