Moroccan Grilled Eggplant With Tomato Sauce Recipe

Name: Moroccan Grilled Eggplant With Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 sweet onion, finely chopped; 2 carrots, peeled and finely chopped; 2 celery ribs, finely chopped; 28 ounces canned crushed tomatoes; 1 cup dry white wine, or; 1 cup vegetable stock; 2 tablespoons tomato paste; 2 teaspoons cinnamon; 2 teaspoons cumin; 2 teaspoons coriander; 1/4 cup golden raisin; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup cilantro, chopped; 2 large eggplants; 2 large ripe tomatoes, thinly sliced; 1/3 cup pine nuts; 2 tablespoons olive oil, for brushing

Servings: persons

2 tablespoons olive oil
1 sweet onion, finely chopped
2 carrots, peeled and finely chopped
2 celery ribs, finely chopped
28 ounces canned crushed tomatoes
1 cup dry white wine, or
1 cup vegetable stock
2 tablespoons tomato paste
2 teaspoons cinnamon
2 teaspoons cumin
2 teaspoons coriander
1/4 cup golden raisin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup cilantro, chopped
2 large eggplants
2 large ripe tomatoes, thinly sliced
1/3 cup pine nuts
2 tablespoons olive oil, for brushing

1
TO MAKE SAUCE.
2
Heat oil in heavy pan with a tight lid.Add onion, carrot, and celery and saute until soft, but not brown.
3
Add tomatoes, wine or stock, and tomato paste and bring to a boil.
4
Cover, reduce heat to a simmer and cook for 20 minutes.
5
Stir in cinnamon, cumin, coriander, salt, pepper, and raisins.
6
Simmer uncovered for 15 minutes, stirring occasionally until thick.
7
Remove form heat and add 1/4 c cilantro.
8
TO MAKE DISH.
9
Preheat oven to 350 degrees.
10
Grease bar-be-que and preheat.
11
Slice eggplants lengthwise into 1/4 in slices and brush both sides with olive oil.
12
Grill eggplant on both sides until golden brown and soft or fry in frying pan.
13
Oil a 12 cup baking dish.
14
Spread a layer of sauce on the bottom, then a single layer of eggplant, repeating until eggplant is all used up, ending with sauce.
15
Overlap tomato slices on top and sprinkle with pine nuts.
16
Bake for 30 minutes until nuts are golden.
17
Let rest for a few minutes, sprinkle with cilantro, and serve.

391

kcal

Calories

Fat

Carbs

Protein

Fat 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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 sweet onion, finely chopped, 2 carrots, peeled and finely chopped, 2 celery ribs, finely chopped, and more.

Yes, Moroccan Grilled Eggplant With Tomato Sauce 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 Grilled Eggplant With Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions