Moroccan eggplant with tomatoes

Delicious served with grilled lamb or lamb chops
Roasted eggplant, tomatoes and feta cheese in casserole dish
4 servings / 35 min 

Prep 5 min / Cook 30 min

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.

Another tip with eggplant is to pare off only part of the skin so that some of the pieces become soft and some stay firmer when cooked.

  • 1 large purple eggplant (about 1 lb/ 500 g)
  • 2 tbsp (25 mL) canola oil
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) sweet paprika
  • 1/2 cup (125 mL) chopped fresh cilantro
  • 1 can chopped low-sodium tomatoes (14 oz / 398 mL) or 1 lb (500 g) ripe red tomatoes, peeled, seeded and chopped
  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.
  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.
  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.
Nutritional info per serving (1 of 4)
  • Calories 110
  • Protein 2 g
  • 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
  • Sodium 230 mg
  • Potassium 268 mg