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.
- 06 Jun 2024
- Cook time 55 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
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:
Instructions:
- 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.
- 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.
- 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.
- After 25-30 minutes, remove the baking sheet from the oven.
- Pour the canned tomatoes over the roasted vegetables, mixing gently to combine.
- Place the baking sheet back in the oven and roast for an additional 10-15 minutes, allowing the flavors to meld together.
- 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.
- 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 Size | 400 grams |
| Energy | |
| Calories 90kcal | 3% |
| Protein | |
| Protein 3.51g | 2% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 8g | 20% |
| Sugar 12g | 12% |
| Fat | |
| Fat 16g | 19% |
| Saturated 2.23g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 72ug | 8% |
| Choline 27mg | 5% |
| Vitamin B1 0.69mg | 57% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 2.27mg | 14% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 36mg | 40% |
| Vitamin E 1.64mg | 11% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 1.30mg | 12% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 90mg | 8% |
| Potassium, K 840mg | 25% |
| Selenium, Se 1.38ug | 3% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 0.61mg | 6% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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