Moroccan-spiced roasted eggplant and tomato

Indulge in the rich flavors of Moroccan-spiced roasted eggplant and tomatoes. This tantalizing dish features tender eggplant, juicy tomatoes, sweet red onion, and aromatic garlic, all brought together with a vibrant spice mix and a drizzle of olive oil. Perfect as a main or side dish, and ideal for a cozy dinner or special occasion.

  • 10 Apr 2025
  • Cook time 55 min
  • Prep time 15 min
  • 4 Servings
  • 7 Ingredients

Moroccan-spiced roasted eggplant and tomato

Experience a burst of North African flavors with our Moroccan-spiced roasted eggplant and tomato recipe. With a blend of aromatic spices, tender roasted vegetables, and a rich tomato base, this dish is both hearty and full of delightful complexities. Perfect for a cozy dinner or as a unique side dish, it's an easy way to bring a taste of Morocco into your home.

Ingredients:

1/4 cup olive oil
60g
1 eggplant
450g
4 tomatoes
520g
1 red onion
160g
2 garlic cloves
6g
1 tbsp spice mix
16g
1 can canned tomatoes
400g

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Vegetables:
- Eggplant: Wash the eggplant thoroughly and chop it into bite-sized cubes.
- Tomatoes: Remove the stems and chop the tomatoes into quarters.
- Red Onion: Peel the red onion and chop it into roughly equal-sized pieces.
- Garlic: Peel and mince the garlic cloves.
3. Combine Ingredients:
- In a large mixing bowl, add the chopped eggplant, tomatoes, and red onion.
- Drizzle the vegetables with the olive oil.
- Sprinkle the Moroccan spice mix over the vegetables.
- Add the minced garlic.
4. Mix Well: Use your hands or a large spoon to mix all the ingredients together until the vegetables are evenly coated with the olive oil and spices.
5. Roasting:
- Spread the vegetable mixture evenly on a large baking sheet lined with parchment paper.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir the vegetables halfway through the roasting time to ensure even cooking.
6. Add Canned Tomatoes:
- After 25-30 minutes, remove the baking sheet from the oven.
- Pour the canned tomatoes over the roasted vegetables, mixing gently to combine.
7. Return to Oven:
- Place the baking sheet back in the oven and roast for an additional 10-15 minutes, allowing the flavors to meld together.
8. Finishing Touches:
- Remove the baking sheet from the oven and let the dish cool for a few minutes.
- Taste and adjust the seasoning if necessary, adding salt and pepper to taste.
9. Serve:
- Transfer the roasted eggplant and tomato mixture to a serving dish.
- Garnish with fresh herbs like cilantro or parsley if desired.
- Serve hot as a side dish or over a bed of rice, couscous, or quinoa for a complete meal.

Tips:

- Salt the eggplant slices and let them sit for about 30 minutes before roasting. This will help draw out excess moisture and reduce bitterness.

- Roast the vegetables in a single layer on a baking sheet to ensure even cooking and to achieve a nice caramelization.

- For added depth of flavor, you can sprinkle some fresh herbs like cilantro or parsley over the dish just before serving.

Voila! Your Moroccan-spiced roasted eggplant and tomato is ready to be enjoyed. Serve it hot with your choice of rice, couscous, or a crusty bread to soak up the delicious sauce. The rich, aromatic spices combined with the roasted vegetables make a truly satisfying and flavorful dish. Bon appétit!

Nutrition Facts
Serving Size400 grams
Energy
Calories 90kcal4%
Protein
Protein 3.51g2%
Carbohydrates
Carbohydrates 20g6%
Fiber 8g20%
Sugar 12g12%
Fat
Fat 16g19%
Saturated 2.23g7%
Cholesterol 0.00mg-
Vitamins
Vitamin A 72ug8%
Choline 27mg5%
Vitamin B1 0.69mg57%
Vitamin B2 0.13mg10%
Vitamin B3 2.27mg14%
Vitamin B6 0.38mg22%
Vitamin B9 60ug15%
Vitamin B12 0.00ug0%
Vitamin C 36mg40%
Vitamin E 1.64mg11%
Vitamin K 16ug14%
Minerals
Calcium, Ca 63mg5%
Copper, Cu 0.25mg28%
Iron, Fe 1.30mg12%
Magnesium, Mg 44mg11%
Phosphorus, P 90mg8%
Potassium, K 840mg25%
Selenium, Se 1.38ug3%
Sodium, Na 120mg8%
Zinc, Zn 0.61mg6%
Water
Water 360g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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