Moroccan Eggplant Recipe

Name: Moroccan Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, sliced thickly; olive oil; sea salt and black pepper; 2 garlic cloves, sliced; 1 onion, sliced; ¼ teaspoon ground ginger; ¼ teaspoon cayenne; ¼ teaspoon turmeric; 1 teaspoon cumin seed; 1 teaspoon paprika; 1 tablespoon ground coriander; water, as required; 1 (400 g) can whole canned tomatoes, chopped; coriander, and; yoghurt, to serve

Servings: persons

1 large eggplant, sliced thickly
olive oil
sea salt and black pepper
2 garlic cloves, sliced
1 onion, sliced
¼ teaspoon ground ginger
¼ teaspoon cayenne
¼ teaspoon turmeric
1 teaspoon cumin seed
1 teaspoon paprika
1 tablespoon ground coriander
water, as required
1 (400 g) can whole canned tomatoes, chopped
coriander, and
yoghurt, to serve

1
Gently cook the garlic and onion in a generous amount of olive oil with salt and pepper, adding all the spices as the onion softens.
2
If the mixture catches at all, add some water to prevent it burning onto the pan.
3
Cook, stirring occasionally, for 4 minutes, then add the tomatoes and simmer for 15 minutes.
4
Adjust salt to taste.
5
Preheat the heaviest baking sheet you have in a 220 degrees C oven.
6
Brush each side of the eggplant slices well with olive oil and season with salt and pepper, then quickly slap them onto the hot tray and bake for 8 10 minutes until browned underneath, then turn using a fish slice and cook a further 5 minutes.
7
Serve 2 slices per person, sandwiched together with tomato sauce, and top with some yoghurt that youve stirred chopped coriander into.

105

kcal

Calories

Carbs

Protein

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 15 ingredients. The key ingredients include: 1 large eggplant, sliced thickly, olive oil, sea salt and black pepper, 2 garlic cloves, sliced, and more.

Yes, Moroccan Eggplant 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.

Moroccan Eggplant

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