Recipes

Ingredients

• 1 large eggplant (1 lb/500 g), cut into 1/2-inch (1 cm) pieces
• 1/4 tsp (1 mL) salt
• 6 oz (180 g) Mastro® Pancetta, chopped
• 1 tbsp (15 mL) vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 tsp (7 mL) ground cumin
• 1/4 tsp (1 mL) paprika
• 1/2 cup (125 mL) pomegranate arils
• 1 tbsp (15 mL) finely chopped fresh parsley

Directions

1. In large bowl, toss eggplant with salt; mix well and set aside for 15 minutes.
2. In large skillet, cook pancetta over medium-high heat for 4 to 5 minutes or until edges are crispy; remove with slotted spoon and set aside. Reserve skillet with drippings.
3. Squeeze out liquid from eggplant. Add oil to reserved skillet; cook eggplant and onion over medium heat for 7 to 8 minutes or until eggplant is golden and tender.
4. Add garlic, cumin and paprika to skillet; cook for about 2 minutes or until fragrant. Return pancetta to pan; toss well. Sprinkle with pomegranate arils and parsley.
5. Tip: Serve with plain Greek yogurt.