Moroccan Eggplant Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW



Moroccan Chickpea and Eggplant (Aubergine) Stew image

Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.

Provided by Andrea-Oz

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 large eggplants (cubed)
1 medium onion (large diced)
3 garlic cloves (minced)
1 (8 ounce) can chickpeas (drained)
1 (8 ounce) can diced tomatoes
1 cup vegetable stock
1 teaspoon chili powder
1 teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon olive oil
salt and pepper

Steps:

  • Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
  • Chop the onion roughly.
  • Mince the garlic.
  • Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
  • Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
  • Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
  • Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
  • Salt and pepper to taste.
  • Serve over rice / pasta / cous cous / even toast would be yummy.
  • The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!

EGGPLANT ZAALOUK



Eggplant Zaalouk image

Zaalouk is a Moroccan salad, known throughout North Africa, that is often prepared with eggplant and which accompanies grilled meats, fish and tagines.

Provided by Mike Benayoun

Categories     Appetizer

Time 55m

Number Of Ingredients 9

2 eggplants
2 tomatoes
3 cloves garlic
1 bunch parsley
1 teaspoon paprika
1 teaspoon cumin
A pinch of chili powder
Salt
Pepper

Steps:

  • Preheat the oven broiler.
  • Cut eggplants in half and brush with olive oil, then broil until golden brown, about 15 minutes.
  • Dice the tomatoes and sauté on high heat in olive oil. Add minced garlic, cumin and paprika.
  • Dice the eggplants (with or without the skin) and finely chop the parsley, then add to the tomatoes.
  • Keep stirring and cook until eggplant is tender for about 15 to 20 minutes. Add salt and pepper to taste.
  • Drizzle olive oil and add a pinch of chili powder.

MOROCCAN EGGPLANT DIP



Moroccan Eggplant Dip image

Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers.

Provided by MJodyH

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 52m

Yield 12

Number Of Ingredients 11

1 (8 ounce) can tomato sauce
¼ cup red wine vinegar
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon white sugar
¼ teaspoon ground cayenne
2 tablespoons olive oil
2 cloves garlic, minced
1 ½ pounds eggplant, unpeeled, cut into chunks
1 red bell pepper, seeded and cut into chunks
½ cup chopped fresh cilantro

Steps:

  • Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
  • Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
  • Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.

Nutrition Facts : Calories 47 calories, Carbohydrate 6 g, Fat 2.6 g, Fiber 2.5 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 295 mg, Sugar 2.8 g

MOROCCAN FRIED EGGPLANT



Moroccan Fried Eggplant image

Make and share this Moroccan Fried Eggplant recipe from Food.com.

Provided by Scarlett516

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 medium narrow eggplants
2 eggs, lightly beaten
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
vegetable oil (for frying)

Steps:

  • Wash the eggplants and cut off the ends.
  • Pare the skin off of the eggplants in strips to leave a striped effect.
  • Cut each eggplant into 1/4" slices and set aside.
  • In a mixing bowl, blend the beaten eggs with the spices. Add the eggplant and mix well so the eggplant slices are coated.
  • In a large frying pan, pour enough oil to coat the bottom.
  • Heat the oil for several minutes over medium heat. Once the oil is hot, cook the eggplant in batches, turning over several times, until golden brown.
  • Transfer to a plate lined with paper towels to drain.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 104.5, Fat 3.1, SaturatedFat 0.9, Cholesterol 105.8, Sodium 332.1, Carbohydrate 16, Fiber 9.4, Sugar 6.6, Protein 6

MOROCCAN ZAALOUK RECIPE



Moroccan Zaalouk Recipe image

To make this popular Moroccan side or salad, fresh tomatoes and eggplants are seasoned with a robust quantity of herbs, garlic, olive oil, and spices then cooked to a dip-like consistency.Roasting the eggplants is optional but recommended for a layer of smoky flavor. It's my preferred method.Don't worry about exact measures when making zaalouk. The ratio of tomatoes to eggplant can be adjusted according to what you have on hand or what you prefer in terms of flavor. Seasoning is also very flexible and more or less olive oil is also fine.Zaalouk is traditionally enjoyed as a dip with Moroccan bread (khobz). If you prefer to eat with a fork or want to make enough to have leftovers for another meal, you may want to increase the recipe by half. Serve zaalouk warm, cold, or at room temperature.

Provided by Christine Benlafquih | Taste of Maroc

Categories     Salad     Side Dish

Time 1h

Number Of Ingredients 13

2 large eggplants (or 3 medium)
2 medium or large tomatoes (or more to taste)
6 cloves garlic, pressed or finely chopped (or to taste)
2 tablespoons chopped fresh parsley (approx.)
2 tablespoons chopped fresh cilantro (approx.)
1 teaspoon salt (or to taste)
2 teaspoons paprika (or to taste)
2 teaspoons cumin (or to taste)
4 tablespoons olive oil (approx.; no need to measure)
cayenne pepper or whole chili peppers (optional; to taste)
lemon juice or small wedge of lemon (optional; to taste)
chopped parsley or cilantro (optional; for garnish)
olive oil (optional; to drizzle on top as garnish)

Steps:

  • Trim the stems from the eggplants and cut them in half lengthwise. Arrange the eggplant halves skin side up on a baking sheet lined with aluminum foil and place under the broiler as close to the flame or heating element as possible.
  • Roast the eggplants for about 20 to 25 minutes, or until the skins are charred and puckered with sections that crumble or crack like burnt paper when pressed. The flesh will be very soft.
  • While the eggplant is roasting, peel, seed, and chop the tomatoes.
  • Transfer the chopped tomatoes to a skillet along with the olive oil, garlic, parsley, cilantro, and spices. The optional cayenne and whole chili peppers can be added at this time as well.
  • Cook the tomato mixture over medium heat, stirring frequently, until the tomatoes break down and a rich tomato sauce forms. This usually takes 10 to 20 minutes, depending on how soft the tomatoes were and how many you used.
  • When the eggplants are roasted, remove them from the oven. When cool enough to handle, use a large spoon to scoop the flesh from the skin. Discard the skin.
  • Add the eggplant flesh to the tomato mixture, stirring to combine. Use the back of a spoon or a fork to mash any firm bits of eggplant. If you want to add the optional lemon juice or a very small wedge of lemon, you can do so at this time.
  • Cook the zaalouk for five to ten minutes to allow the flavors to blend, or longer if you want to reduce the salad to a drier, pastier consistency. Taste and adjust seasoning then remove from the heat.
  • Peel, seed, and chop the tomatoes. Place them in a large deep skillet or large pot along with the olive oil, spices, garlic, and herbs. Stir to combine.
  • Trim the stems from the eggplants and peel them. Some strips of skin can be left intact if you like a colorful zaalouk.Finely chop the peeled eggplants and add them to the skillet or pot along with 1/4 to 1/3 cup of water. If your pan is quite full, don't worry about stirring the eggplant into the tomato mixture just yet.
  • Cover and cook the tomato mixture and eggplants over medium heat for about 10 to 15 minutes, or until the chopped eggplant has begun to soften and reduce in volume.
  • Stir to combine all the ingredients well. Add the optional chili peppers or cayenne, if using, and a little more water if you found that the ingredients were sticking to the bottom of the pan.
  • Cover and continue cooking for another 15 to 20 minutes, or until the eggplant and tomatoes are soft enough to mash.
  • At this point, you can add the optional lemon juice or lemon wedge if using.Continue cooking the zaalouk uncovered to reduce the liquids, scraping the bottom of the pan and stirring frequently. Adjust the heat if necessary to avoid burning the zaalouk.If you want a puree-like consistency, mash the eggplants and tomatoes while the liquids reduce. If you prefer a chunky texture, stir without mashing.
  • When the zaalouk has reduced to a consistency you like, taste and adjust seasoning then remove from the heat.
  • Zaalouk can be served warm, cold, or at room temperature. Garnish as desired with fresh parsley or cilantro and/or a drizzle of good olive oil.
  • Zaalouk will keep for several days in the fridge or two to three months in the freezer.If freezing, allow the zaalouk to thaw before reheating in a pan. Reduce any excess liquids and adjust the seasoning if needed.

Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 18 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 593 mg, Fiber 8 g, Sugar 10 g

MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)



Moroccan Zaalouk (Cooked Eggplant and Tomato Salad) image

Moroccan zaalouk is a delicious, cooked salad made with eggplant, tomatoes, garlic, olive oil, and spices. It's usually served as a dip with crusty bread.

Provided by Christine Benlafquih

Categories     Appetizer     Salad     Side Dish     Salad

Time 1h5m

Yield 6

Number Of Ingredients 16

For the Salad:
1 large eggplant, peeled and chopped
4 large tomatoes, peeled, seeded, and chopped
3 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 tablespoon paprika
1 tablespoon cumin
1 1/2 teaspoons salt
1/4 cup extra-virgin olive oil
1/3 cup water
1/8 teaspoon cayenne pepper, optional
Lemon wedge, optional
For Serving:
Extra-virgin olive oil garnish
1 loaf crusty bread

Steps:

  • Gather the ingredients.
  • Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
  • With a spoon or potato masher, crush and blend tomatoes and eggplant.
  • Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
  • The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
  • Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.

Nutrition Facts : Calories 492 kcal, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1157 mg, Sugar 14 g, Fat 15 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

More about "moroccan eggplant recipes"

GRILLED EGGPLANT & MOROCCAN SPICES RECIPE | MYRECIPES
grilled-eggplant-moroccan-spices-recipe-myrecipes image
2015-05-21 Recipes; Grilled Eggplant with Moroccan Spices (Aubergines à la Marocaine) Grilled Eggplant with Moroccan Spices (Aubergines à la …
From myrecipes.com
Servings 6
Calories 100 per serving
Total Time 1 hr 45 mins
  • Combine coriander and cumin in a small skillet over medium heat; cook 1 1/2 minutes or until toasted. Combine coriander mixture, black pepper, red pepper, and cinnamon in a small bowl. Place spice mixture in a spice grinder; process until finely ground (you can also crush with a mortar and pestle). Combine 1/2 teaspoon spice mixture, yogurt, 1 tablespoon oil, mint, and parsley in a small bowl, stirring with a whisk.
  • Partially peel eggplant lengthwise with a vegetable peeler, leaving long stripes. Cut eggplant crosswise into 1/2-inch-thick slices; lightly coat with cooking spray. Sprinkle evenly with remaining spice mixture, pressing to adhere. Arrange eggplant on grill rack coated with cooking spray; grill 5 minutes on each side or until just tender. Place eggplant on a platter; cool to room temperature. Spread yogurt mixture evenly over eggplant. Cover with foil, and let stand at room temperature at least 1 hour. Drizzle with remaining 1 tablespoon oil. Sprinkle with salt.


MOROCCAN BAKED EGGPLANT WITH BEEF | RECIPETIN EATS
moroccan-baked-eggplant-with-beef-recipetin-eats image
2016-03-30 Eggplant smeared with spice-laden Chermoula paste, baked until crispy on the surface and molten inside, then topped with a delicious spiced …
From recipetineats.com
4.8/5 (17)
Total Time 55 mins
Category Dinner
Calories 459 per serving
  • Cut each eggplant in half horizontally, then use a small knife to cut diamonds into it without piercing the flesh. Turn the eggplant over and make 2 x 1cm / 1/3" incisions in the skin of each eggplant - excess water seeps out while roasting.
  • RESERVE 2 teaspoons of the Chermoula Paste and slather the rest onto the surface of the eggplant. Place onto a baking tray, spray with olive oil (or other oil or drizzle with oil) and bake for 30 to 40 minutes, or until eggplant is soft and cooked through and the surface is nice and crusty. Remove from oven.


MOROCCAN EGGPLANT AND TOMATO STEW | MINIMALIST BAKER …
moroccan-eggplant-and-tomato-stew-minimalist-baker image
2018-11-06 I was torn between making your Moroccan Stuffed Eggplant, the Eggplant Lasagna, or this, which I loved the simplicity of for a faster weeknight …
From minimalistbaker.com
Ratings 117
Calories 240 per serving
Category Entree
  • Add diced eggplant, drizzle with avocado or olive oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, flipping / tossing near the 20-minute mark.
  • In the meantime, heat a large rimmed pan or pot over medium heat. Once hot, add oil (or water) and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.


MOROCCAN EGGPLANT WITH COUSCOUS RECIPE | GOOD FOOD
moroccan-eggplant-with-couscous-recipe-good-food image
2022-01-14 Cut the eggplant into 1 cm (1/2 inch) slices, then into quarters, and place in a large bowl. In a small bowl, mix the spices together, then sprinkle …
From goodfood.com.au
Servings 4
Total Time 1 hr 30 mins
Category Side Dish
  • Put the couscous in a large bowl. Add 375 ml (13 fl oz/1 1/2 cups) boiling water and leave for 10 minutes, or until all the water is absorbed. Fluff up the grains with a fork.
  • Heat 2 tablespoons olive oil in a large frying pan. Sauté the onion for 8-10 minutes, or until browned. Remove from the pan using a slotted spoon and set aside.
  • Cut the eggplant into 1 cm (1/2 inch) slices, then into quarters, and place in a large bowl. In a small bowl, mix the spices together, then sprinkle over the eggplant, tossing until well coated.
  • Add the remaining olive oil to the pan and reheat over medium heat. Cook the eggplant, turning once, for 20-25 minutes, or until browned. Remove from the pan.


EGGPLANT TAGINE: A MOROCCAN-INSPIRED DELICACY
eggplant-tagine-a-moroccan-inspired-delicacy image
2020-08-25 Add your eggplant and all the spices to the tagine pot. Cook for 10 min over medium heat, stirring slowly. Pour in the tomatoes, can of chickpeas, …
From unocasa.com
5/5 (1)
Total Time 30 mins
Servings 4
  • Add your eggplant and all the spices to the tagine pot. Cook for 10 min over medium heat, stirring slowly.


MELTINGLY TENDER MOROCCAN EGGPLANT | FEASTING AT HOME
meltingly-tender-moroccan-eggplant-feasting-at-home image
2020-07-31 Cut eggplant in half lengthwise (no thicker than 3/4 inch) and place in an ovenproof baking dish along with the whole garlic cloves and shallots. In a …
From feastingathome.com
5/5 (26)
Calories 219 per serving
Category Side Dish
  • Cut eggplant in half lengthwise (no thicker than 3/4 inch) and place in an ovenproof baking dish along with the whole garlic cloves and shallots.
  • Pour over the eggplant and toss well to coat. Cover with foil and bake 20 mins on the middle rack.


BEST MOROCCAN EGGPLANT TAGINE RECIPE - HOW TO MAKE SPICED ...
best-moroccan-eggplant-tagine-recipe-how-to-make-spiced image
2014-08-19 Salt and pepper to taste. Stir in the chopped eggplant. Bring to a boil. Reduce heat to low and simmer, covered, for about 15-20 minutes or until the …
From food52.com
Reviews 7
Servings 4-6
Cuisine Moroccan
Category Entree


MOROCCAN EGGPLANT & TOMATO - DIABETES CANADA
moroccan-eggplant-tomato-diabetes-canada image
Moroccan eggplant & tomato Linkedin; Twitter; Facebook; Pinterest; Share by Email; Print; Loaded with flavour this dish can be served as the main or as an accompaniment to your main protein - so versatile! Prep Time: 10 minutes. …
From diabetes.ca


MOROCCAN EGGPLANT (AUBERGINE) RECIPES - THE SPRUCE EATS
moroccan-eggplant-aubergine-recipes-the-spruce-eats image
2020-01-10 Eggplant (danjal) is a popular ingredient in Moroccan cuisine. The best part of cooking with eggplant is that it absorbs the wonderful flavor of the spices cooked with it. Here's a list of traditional recipes that use eggplant.
From thespruceeats.com


HONEY GLAZED MOROCCAN EGGPLANT | BUNSEN BURNER BAKERY
2020-04-10 This Honey Glazed Moroccan Eggplant recipe was originally published on 03/08/2016. It was republished on 04/10/2020 with new text, pictures, and video. posted in …
From bunsenburnerbakery.com
Reviews 12
Calories 283 per serving
Category Gluten Free
  • Spread the slices of eggplant on a towel and sprinkle both sides generously with salt. Allow the eggplant to sweat for 30 minutes, then wipe off the salt with a damp towel and dry the surface with a dry towel.
  • Preheat a large, heavy skillet over medium-high heat. Brush both sides of each slice of eggplant with olive oil and cook, without overlapping the slices, until well browned on both sides. Remove the slices to a plate and set aside; repeat with remaining slices.
  • Combine the honey and lemon juice with 1/2 cup hot water in a small bowl, stirring until the honey is completely dissolved. Add the garlic and ginger to the empty skillet and stir for 30 seconds, or until fragrant, followed by the spices. Stir in the honey-lemon mixture and bring to a boil.
  • Place the eggplant in the pan, overlapping as needed, and cook over medium heat for 10 minutes, turning halfway through to ensure all pieces are coated with sauce. Continue to heat until the sauce has turned into a thick glaze and the eggplant is soft.


MOROCCAN EGGPLANT WITH CHERMOULA - CAROLINE'S COOKING
2019-01-07 Preheat oven to 400F/200C. Trim the ends off the eggplant and cut into a relatively small dice (bite-sized chunks). Put the eggplant on a baking sheet or in a baking dish and …
From carolinescooking.com
5/5 (7)
Total Time 35 mins
Category Side Dish
Calories 267 per serving
  • Preheat oven to 400F/200C. Trim the ends off the eggplant and cut into a relatively small dice (bite-sized chunks).
  • Put the eggplant on a baking sheet or in a baking dish and toss with the oil. Roast for around 20 minutes until lightly browned.
  • Allow the eggplant to cool slightly and toss with the chermoula sauce. Serve cold or at room temperature - the flavors will deepen if left to marinate overnight.


EGGPLANT CHICKPEA TAGINE | FEASTING AT HOME
2021-01-21 A simple delicious Tagine Recipe with Eggplant and Chickpeas infused with Moroccan spices served over cinnamon-scented couscous. This flavorful Eggplant Chickpea …
From feastingathome.com
5/5 (29)
Calories 461 per serving
Category Vegan Dinner
  • Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover, and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)
  • In a large dutch oven, or ovenproof skillet, over medium-high heat, heat 2 tablespoons oil. Working in 2 batches, brown two sides of the eggplant, until golden, then set these aside. No need to cook through.


ULTIMATE MOROCCAN ZAALOUK - ROASTED EGGPLANT AND TOMATO ...
2021-06-06 Some people make it by frying the eggplant, while others roast it whole on the fire, or in the oven. Giving the aubergines that warm smokey flavour. This recipe will look at how to …
From pantsdownapronson.com
Ratings 5
Estimated Reading Time 8 mins
Cuisine Middle Eastern, Moroccan, North African
Total Time 1 hr
  • Roast in the oven at 250°C or 482°F until soft. Takes about 20 minutes. If it needs longer, give it longer. the eggplant needs to be fuly cooked and soft.
  • Blanch, peel and deseed the tomatoes. Press the juice from the seeds by rubbing through a sieve. Dice into large pieces and set aside along with the juice.
  • Heat a skillet with oil until it just starts to smoke. The aubergine and tomatoes are still watery and we want to condense that all into a homogenous creamy chunky stew.
  • Put into a bowl or keep in the pan before drizzling with plenty of olive oil, adding some more herbs and freshly cracked black pepper. Serve with flatbread or flour tortillas along with optional dukkah or za'atar seasoning.


ZAALOUK (MOROCCAN EGGPLANT DIP) - THE DELICIOUS CRESCENT
2021-09-17 Smooth like a dip or chunky as ratatouille, this recipe is sure to please eggplant lovers. How to Make Zaalouk *Full recipe at the end of blog post. Cook Eggplants: Roast, broil or grill the whole eggplant until cooked through. Scoop out the cooked eggplant and mash it well. Cook with Tomatoes: Cook chopped tomatoes with olive oil, garlic, spices, and salt until …
From thedeliciouscrescent.com
Ratings 5
Category Side Dish
Cuisine Moroccan
Total Time 55 mins


MOROCCAN ROAST EGGPLANT STEW - LIVE ENERGIZED
2021-11-19 Moroccan Roast Eggplant Stew (Alkaline & Easy Recipe) This recipe is perfect for a quick and easy (and alkaline) dinner. It has very minimal preparation time, and is so rich and flavorsome, but with everyday, household ingredients.
From liveenergized.com
5/5 (2)
Total Time 55 mins
Servings 4
Calories 710 per serving


MOROCCAN EGGPLANT RECIPES. EGGPLANT (DANJAL) IS A POPULAR ...
2020-07-15 Moroccan Eggplant Recipes. Med S. Jul 15, 2020 · 3 min read. Eggplant (danjal) is a popular ingredient in Moroccan cuisine. The best part of cooking with eggplant is that it absorbs the wonderful ...
From medium.com


RECIPE - MOROCCAN “STEAK FRITES” WITH CHERMOULA-EGGPLANT ...
Important: You must be 19 years of age to purchase alcohol. View Cart Same-Day Pickup
From lcbo.com


MOROCCAN-SPICED EGGPLANT AND TOMATO STEW | RECIPE CART
1 large (~550 g) eggplant ((unpeeled and cut into bite-size pieces // ~7 cups cubed eggplant as the recipe is written)) 2 Tbsp olive or melted coconut oil ((if avoiding oil, omit)) ½ tsp sea salt 2 Tbsp olive or coconut oil ((if avoiding oil, sub water)) 1 large white or yellow onion ((thinly sliced)) 3 cloves garlic ((minced)) 1 Tbsp ground cumin 1 Tbsp smoked paprika ¼ tsp sea salt ((plus ...
From getrecipecart.com


MOROCCAN EGGPLANT WITH TOMATOES | HEART AND STROKE FOUNDATION
Moroccan eggplant with tomatoes Share. Ingredients. 1 large purple eggplant (about 1 lb/ 500 g) 2 tbsp (25 mL) canola oil 2 cloves garlic, minced 1 tsp (5 mL) ground cumin 1 tsp (5 mL) sweet paprika 1/2 cup (125 mL) chopped fresh cilantro 1 can chopped low-sodium tomatoes (14 oz / 398 mL) or 1 lb (500 g) ripe red tomatoes, peeled, seeded and chopped Directions. Step 1 Trim …
From heartandstroke.ca


MOROCCAN EGGPLANT RECIPES
Moroccan Eggplant Recipes. MOROCCAN EGGPLANT DIP. Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers. Recipe From allrecipes.com. Provided by MJodyH. Categories Appetizers and Snacks Dips and Spreads Recipes. Time 52m. Yield 12. Number Of Ingredients: 11. Ingredients; Nutrition; 1 (8 ounce) …
From tfrecipes.com


Related Search