Moroccan eggplant with tomatoes

Delicious served with grilled lamb or lamb chops.

Recipe and photo provided by hellocanola.ca

110 cal Serves 4

Prep time 0h 5m

Cook time 0h 30m

Total time 0h 35m

Ingredients

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

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.

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.

Per serving (1 of 4)

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