Moroccan eggplant with tomatoes
Delicious served with grilled lamb or lamb chops.
110 cal
Serves 4
Prep time
0h 5m
Cook time
0h 30m
Total time
0h 35m
Ingredients
Directions
-
Step 1
Trim ends off eggplant with vegetable peeler or paring knife. Then pare off alternating strips of skin so that eggplant appears striped. Cut eggplant into 1 inch (2.5 cm) cubes. -
Step 2
In medium sauté pan, warm canola oil over medium-high heat. Add eggplant and sauté 1 minute. Add garlic and sauté 30 seconds. Reduce heat to low and cover pan; sweat eggplant 10 minutes until soft. Stir in cumin, paprika and cilantro and sauté until mixture smells fragrant, about 10 seconds. Stir in tomatoes and bring to a boil. -
Step 3
Turn heat to medium-low and sauté until mixture is thickened and some eggplant is soft and some firm, about 7 minutes. Turn off heat and let mixture sit 5 to 10 minutes before serving to settle the flavours.
Tips
-
Eggplant is tricky to cook because its spongy texture soaks up so much oil that it can become greasy. The solution is to use the “sweating” technique: sauté the vegetable quickly, then cover the pan so it softens in its own juices.
Nutritional information
Per serving (1 of 4)
- Calories
- 110
- Protein
- 2 g
- Sodium
- 230 mg
- Potassium
- 268 mg
- Total fat
- 6 g
- Saturated fat
- 0,5 g
- Cholesterol
- 0 mg
- Carbohydrates
- 12 g
- Fibre
- 5 g
- Sugars
- 5 g
- Added sugars
- 0 g
