Moroccan Style Eggplant Recipe

Name: Moroccan Style Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants (approximately 800g total); 1 tablespoon salt; 2 red capsicums; 1 teaspoon cumin seed; 3 tablespoons olive oil; 2 garlic cloves, finely chopped; 1 teaspoon salt; 1/2 teaspoon red pepper flakes; 1 cup tomato sauce or 1 cup chopped diced tomato; juice 1 lemon; 3 tablespoons chopped flatleaf parsley

Servings: persons

2 eggplants (approximately 800g total)
1 tablespoon salt
2 red capsicums
1 teaspoon cumin seed
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 cup tomato sauce or 1 cup chopped diced tomato
juice 1 lemon
3 tablespoons chopped flatleaf parsley

1
Slice eggplants 2cm thick. Soak in water to which you have added the tablespoon of salt. Leave for 15 minutes.
2
Meanwhile, roast capsicums until skin is charred, place in a plastic or paper bag, close tightly and leave to cool.
3
Lift eggplant from water and steam the slices for 10 minutes. Drain and press lightly with a clean cloth to extract most of the liquid. Chop into 1cm dice and set aside.Roast cumin seeds until fragrant and grind to a coarse powder in a mortar and pestle.
4
Remove skin and seeds from capsicums and chop into 1cm dice. Combine with eggplant.
5
Heat oil in a wide frying-pan and saute the garlic for a minute until it starts to smell delicious. Tip in the eggplant mixture together with the ground cumin, salt and red pepper flakes. Saute for 5 minutes, stirring. Now add the tomato sauce and cook until thick. Taste and adjust seasoning. Dribble in the lemon juice and most of the parsley. Scoop into a flat dish to serve and decorate with the rest of the parsley.
6
Serve warm or cold.

206

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 11 ingredients. The key ingredients include: 2 eggplants (approximately 800g total), 1 tablespoon salt, 2 red capsicums, 1 teaspoon cumin seed, and more.

Yes, Moroccan Style 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 Style Eggplant

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