Moroccan Style Eggplant
Eggplant is native to India and was introduced to Morocco by the Arabs during the medieval period.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Moroccan Style Eggplant
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the eggplant into bite-sized cubes and place them on a baking sheet. Drizzle with olive oil and toss to coat. Roast in the oven for 20-25 minutes, or until the eggplant is tender and slightly browned.
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In a large pan, heat some olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
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Add the diced tomatoes, cumin, paprika, cayenne pepper, and salt to the pan. Cook for 5 minutes, stirring occasionally.
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Add the roasted eggplant to the pan and stir to combine. Cook for another 5 minutes to allow the flavors to meld together.
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Remove from heat and stir in fresh cilantro and lemon juice.
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Let the dish rest for 5 minutes before serving.
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Serve hot with couscous or bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
