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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Moroccan Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions