Moroccan Grilled Eggplant With Tomato Sauce Recipes

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MOROCCAN EGGPLANT WITH GARBANZO BEANS



Moroccan Eggplant With Garbanzo Beans image

This vegetarian dish is full of flavor, substantial, and makes a complete nutritious meal high in protein. The blended spices of garam masala make this dish rich tasting without being high in fat, and can be easily found in the spice section of your favorite market. From The World's Healthiest Foods website.

Provided by wirkwoman1

Categories     Lentil

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable broth
1 large onion, sliced thin
5 garlic cloves, pressed
1 medium red bell pepper, cut in 1-inch squares
1 medium eggplant, cubed
1 pinch red pepper flakes
2 teaspoons turmeric
1/2 teaspoon garam masala
1 (15 ounce) can garbanzo beans
1 (15 ounce) can lentils, drained
1/2 cup tomato sauce
1 1/4 cups vegetable broth
1/2 cup raisins
salt and pepper
1 tablespoon cilantro, chopped

Steps:

  • Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently.
  • Add garlic, red bell pepper, eggplant, garam masala, and turmeric.
  • Stir to mix well for a minute, and add broth and tomato sauce.
  • Stir again to mix.
  • Cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
  • Add garbanzo beans, lentils, red chili flakes, and raisins.
  • Simmer for another 5 minutes.
  • Season with salt and pepper.
  • Serve sprinkled with chopped cilantro.

GRILLED EGGPLANT AND TOMATOES WITH CHERMOULA



Grilled Eggplant and Tomatoes With Chermoula image

Chermoula, the pungent Moroccan herb sauce that is traditionally used as a marinade for fish, is also great with grilled vegetables, like the last of the summer's eggplant and tomatoes. You can use an outdoor or an indoor grill for these.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 4

1 recipe chermoula (see recipe)
2 long Asian-style eggplants
4 medium tomatoes, halved
2 to 4 tablespoons olive oil, as needed

Steps:

  • Prepare a hot grill. Cut the eggplants in half lengthwise, sprinkle with salt and brush on both sides with olive oil. Cut the tomatoes in half, sprinkle with salt and toss with 1 tablespoon olive oil. Grill the eggplant on both sides until soft and charred. Grill the tomatoes on the cut side until grill marks appear, turn and grill briefly on the other side.
  • Transfer the grilled vegetables to a platter. Spoon chermoula over the top. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 10 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 297 milligrams, Sugar 13 grams

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