Moroccan Style Eggplant

Name: Moroccan Style Eggplant
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 eggplants; 1 tbsp salt; 2 red capsicums; 1 tsp cumin seed; 3 tbsp olive oil; 2 garlic cloves; 1 tsp salt; 0.5 tsp red pepper flakes; 1 cup tomato sauce; juice 1 lemon; 3 tbsp chopped flatleaf parsley

Steamed aubergine, red capsicums and juice lemon, warmed with cumin.

45 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 15 min · 45 min total
Difficulty: medium

1
Slice eggplants 2cm thick. Soak in water to which you have added the tablespoon of salt. Leave for 15 minutes.
15 min
2
Meanwhile, roast capsicums until skin is charred, place in a plastic or paper bag, close tightly and leave to cool.
3
Lift eggplant from water and steam the slices for 10 minutes. Drain and press lightly with a clean cloth to extract most of the liquid. Chop into 1cm dice and set aside.Roast cumin seeds until fragrant and grind to a coarse powder in a mortar and pestle.
10 min
4
Remove skin and seeds from capsicums and chop into 1cm dice. Combine with eggplant.
5
Heat oil in a wide frying-pan and saute the garlic for a minute until it starts to smell delicious. Tip in the eggplant mixture together with the ground cumin, salt and red pepper flakes. Saute for 5 minutes, stirring. Now add the tomato sauce and cook until thick. Taste and adjust seasoning. Dribble in the lemon juice and most of the parsley. Scoop into a flat dish to serve and decorate with the rest of the parsley. Serve warm or cold.
5 min