Meltingly Tender Moroccan Eggplant
Ingredients
The eggplant dish
-
2
pounds
Japanese, Chinese or Fairytale Eggplant
-
10
cloves
garlic
-
2
fat
shallots
-
¾
cup
olive oil
-
1½
teaspoons
salt
-
2
teaspoons
ras el hanout
-
1
teaspoon
caraway seeds
-
½
teaspoon
pepper
-
4
medium
tomatoes
-
1
large
lemon zest
Garnishes
-
to taste
kalamata or Moroccan olives
-
to taste
Italian parsley
-
to taste
chili flakes
Instructions
- Preheat the oven to 375°F.
- Cut the eggplant in half lengthwise and place it in a baking dish with whole garlic cloves and shallots.
- In a bowl, mix olive oil, salt, pepper, ras el hanout, and caraway seeds, then pour over the eggplant and toss to coat.
- Cover with foil and bake for 20 minutes on the middle rack.
- After 20 minutes, lower the heat to 350°F and uncover the dish.
- Add the tomatoes and lemon zest, then toss gently.
- Continue baking uncovered for 50-75 minutes, checking every 20 minutes until the eggplant is tender.
- Once done, cover lightly with foil until ready to serve and garnish with olives, fresh herbs, and chili flakes.
Nutrition Facts (estimated)
Servings
8
Calories
219
Total fat
19.1g
Total carbohydrates
13.5g
Total protein
2.5g
Sodium
444.8mg
Cholesterol
0mg
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