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.
Cook time 55 min
Prep time 15 min
Ingredients:
1/4 cup olive oil1 eggplant
4 tomatoes
1 red onion
2 garlic cloves
1 tbsp spice mix
1 can canned tomatoes
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.
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 per serving
4 ServingsCalories 90kcal
Protein 3.51g
Carbohydrates 20g
Fiber 8g
Sugar 12g
Fat 16g
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