Marrakesh Eggplants & Tomatoes Recipe

Name: Marrakesh Eggplants & Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1kg of eggplants, cut into 1 cm thick slices; 125ml (1/2 cup) extravirgin olive oil; 95g (1/3 cup) tomato paste; 1/2 teaspoon firmly packed saffrom threads; 250ml (1 cup) dry white wine; 1 red onion, finely chopped; 1 clove of garlic, crushed; 1 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 200g grape tomatoes, halved; 250g cherry truss tomatoes, cut into small bunches; 40g (1/4 cup) pine nuts, roasted

Servings: persons

1kg of eggplants, cut into 1 cm thick slices
125ml (1/2 cup) extravirgin olive oil
95g (1/3 cup) tomato paste
1/2 teaspoon firmly packed saffrom threads
250ml (1 cup) dry white wine
1 red onion, finely chopped
1 clove of garlic, crushed
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
200g grape tomatoes, halved
250g cherry truss tomatoes, cut into small bunches
40g (1/4 cup) pine nuts, roasted

1
Place eggplants in a large bowl and season with salt and pepper. Drizzle with 2 tablespoons oil, then, using your hands, toss to coat. Repeat with another 2 tablespoons oil. Add tomato paste, then, using your hands, rub into eggplants to evenly coat.
2
Heat a heavy-based frying pan over medium heat. Working in 3 batches, add eggplants to pan and cook, drizzling with a little extra oil if necessary to prevent sticking, for 4 minutes each side or until tender and golden. Transfer to a flat dish.
3
Meanwhile, place saffron and verjuice in a small bowl and set aside. Heat remaining 2 tablespoons oil in a large frying pan over medium heat. Add onion, garlic and 1 teaspoon salt, and cook, stirring frequently, for 5 minutes or until onion is soft. Add cumin and paprika, and stir for 1 minute or until fragrant. Add grape tomatoes and stir to coat in onion mixture. Add truss tomatoes, cover with a lid and cook for 8 minutes or until all tomatoes have softened. Add verjuice mixture and bring to a simmer. Season.
4
Layer eggplant and tomatoes with cooking juices on a platter. Scatter with pine nuts to serve.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1kg of eggplants, cut into 1 cm thick slices, 125ml (1/2 cup) extravirgin olive oil, 95g (1/3 cup) tomato paste, 1/2 teaspoon firmly packed saffrom threads, and more.

Yes, Marrakesh Eggplants & Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marrakesh Eggplants & Tomatoes

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