Palestinian · beginner
Gazan Tomato And Dill Seed Eggplant Skillet
A vibrant Gazan plant-based skillet of pan-seared eggplant simmered in a spiced fresh tomato, green chile, and crushed dill seed sauce.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 3 tablespoons of extra virgin olive oil in a broad skillet over medium-high heat.
- 02
Add cubed eggplant and sear for 7 to 8 minutes, tossing frequently until golden brown and tender, then remove to a bowl.
- 03
Add the remaining 1 tablespoon of olive oil to the hot skillet along with minced green chile, minced garlic, and crushed dill seeds; cook for 2 minutes.
- 04
Add diced Roma tomatoes, ground cumin, and half a teaspoon of salt, stirring well to break down tomatoes into a thick sauce over 6 minutes.
- 05
Gently fold the seared eggplant back into the tomato and dill seed sauce.
- 06
Drizzle pomegranate molasses evenly over the skillet and simmer uncovered for 4 minutes so the eggplant absorbs the rich flavors.
- 07
Turn off heat and garnish with chopped fresh dill before serving warm with flatbread.
A LITTLE KITCHEN KNOW-HOW
Dill Seed Blooming
Frying crushed whole aromatic seeds directly in oil extracts oil-soluble flavor compounds for a deep herbal foundation.
Notes from the kitchen
- Crushing dill seeds lightly in a mortar unlocks their signature Gazan herbal aroma before frying.
- Do not overcrowd the eggplant while searing to ensure it browns nicely rather than steaming.
- Original home-cooking adaptation inspired by Palestinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
