INGREDIENTS
1/2 cup
olive oil
2 tbsp
lemon peel
2
garlic cloves
2 tsp
ground cumin
1 tsp
ground coriander
1 tsp
paprika
3/4 tsp
ground cinnamon
1/2 tsp
red pepper flakes
1/2 tsp
kosher salt
18 oz
eggplants
1 cup
quick cooking oats
1/2 cup
green olives
1/2 small
red onion
1/3 cup
currants
1/3 cup
flat-leaf parsley
1/3 cup
fresh cilantro
1/4 cup
pistachios
2 tbsp
lemon juice
1 serving
black pepper