Moroccan Eggplant

A vegetarian feast for the senses!

10 minutesPrep time
30 minutesCook time
624 cal.Per serving

Utensils

Oven, Brush, Frying pan, Stovetop, Baking pan

recipe

Eggplant

Step 1

Preheat the oven to 350°F. Wash & cut the eggplant in half lengthwise. Then score the flesh in a crisscross pattern. Be sure not to pierce the skin!

Garlic
Eggplant

Step 2

Place the eggplant & most of the whole unpeeled garlic cloves on a parchment-lined baking sheet. (Reserve a third of the garlic for the sauce.)

Coriander (ground)

Step 3

In a small bowl, mix together the coriander, salt, pepper & a drizzle of oil.

Eggplant

Step 4

Brush the eggplant with the spiced oil. Bake for 20-30 min at 350°F, or until fork-tender.

Greek yogurt
Tahini
Lemon

Step 5

In another small bowl, mix together the yogurt, lemon juice & tahini.

Garlic

Step 6

Add salt, pepper & the remaining garlic (grated or minced). Mix & refrigerate until needed.

Yellow onion

Step 7

Peel & thinly slice the onion.

Yellow onion

Step 8

Heat a drizzle of oil in a pan over high heat. Add the onion slices. Pan fry them for 5 min or until crisp & golden. Transfer them to a paper towel-lined plate.

Almonds (sliced)

Step 9

Reduce the heat to medium. Then toast the almonds in the same pan for 2 min. Stir frequently to keep them from burning!

Cilantro (fresh)
Mint (fresh)

Step 10

Chop the cilantro & mint.

Pomegranate seeds

Step 11

Rinse & drain the pomegranate seeds. (You could also remove the seeds from a pomegranate yourself!)

Eggplant
Garlic

Step 12

Remove the eggplant & garlic from the oven.

Garlic
Eggplant

Step 13

Remove the peel from the roasted garlic. Transfer the eggplant & garlic to a serving plate.

Yellow onion
Almonds (sliced)
Mint (fresh)
Cilantro (fresh)
Pomegranate seeds
Greek yogurt
Tahini
Lemon

Step 14

Add a dollop of yogurt-tahini sauce. Garnish with fried onions, toasted almonds, fresh herbs & pomegranate seeds. Season with salt & pepper. Add a final touch of lemon or lime zest (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy624 cal.
Fat50g
Carbohydrates25g
Protein14g
Fiber13g

On average, one serving of the recipe "Moroccan Eggplant" contains 624 Energy, 50 g of Fat, 25 g of Carbohydrates, 14 g of Protein, 13 g of Fiber.

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Moroccan Eggplant
Easy