Zahav: Twice-Cooked Eggplant

Sprinkle the eggplant/aubergine slices with salt and let stand for 30 minutes on paper towels or a cookie rack.

Fill the bottom of a large nonstick skillet with oil and set over medium- high heat. When the oil is shimmering, but not smoking, and working in batches, if necessary to avoid crowding, add the eggplant/aubergine slices in a single layer (I had 3 batches and used 2 tbsp oil for each batch).

Cook until almost black on the first side, about 10 minutes. Turn and repeat on the other side. Remove the cooked eggplant onto a plate.

Using the oil that’s left on the pan/any leftover juices from the eggplant (I drained it from the plate a little bit), add the chopped red pepper, onion, 1 tbsp ground coriander and 1 tsp paprika tot he skillet. Cook, stirring occasionally, until the vegetables are very soft but not brown, about 12 minutes.

Add the eggplant/aubergine and the 1/4 cup sherry vinegar/port/white wine would work too to the pan, breaking up the eggplant and mashing it coarsely with a wooden spoon or potato masher until well combined.

Cook until the vinegar/wine has evaporated, about 8 minutes.

Take off the heat and stir in the parsley/coriander and lemon juice.

Serve warm or at room temperature with toasted pita. (I made this as part of my meal prep and ate with rice for a couple meals and as a rice cake topping for the other two.)