middle-eastern style fusion renkon (lotus root)

 

Normally I make very traditional Japanese renkon (lotus root) with soy sauce, sugar, and sesame oil, but I was making some eggplant fritters with some warm Middle Eastern spices and decided to experiment on a lotus-root side dish to match it. I absolutely loved it! 

You'll need:

• one fresh chunk of lotus root
• tomato paste
• olive oil
• powdered cumin
• powdered coriander
• cayenne pepper
• paprika 
• salt

Do this:

Wash, peel, slice, and soak your lotus root slices in water for a little while. You can do this earlier in the day and put it in the fridge in the water. Then drain.

In a frying pan, saute the slices in olive oil, then add some squirts of tomato paste and all the seasonings. Stir and cook till a little bit bubbly, and serve with your favorite Middle Eastern main dish.