Moroccan eggplant with tomatoes

Delicious served with grilled lamb or lamb chops.

Recipe and photo provided by
110 cal Serves 4
Prep time 0h 5m
Cook time 0h 30m
Total time 0h 35m
Roasted eggplant, tomatoes and feta cheese in casserole dish



  1. 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.
  2. 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.
  3. 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.

Nutritional information

Per serving (1 of 4)

2 g
230 mg
268 mg
Total fat
6 g
Saturated fat
0,5 g
0 mg
12 g
5 g
5 g
Added sugars
0 g