Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Eggplant Compote
Ingredients
- 1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
- 3 medium tomatoes, coarsely grated on a box grater
- 2 garlic cloves, minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon sweet Hungarian paprika
- 1/4 cup tomato sauce, such as marinara or canned tomato puree
- 1 tablespoon white wine vinegar
- Salt and freshly ground pepper
- 1/4 teaspoon finely grated lemon zest
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped parsley
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