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Moroccan-spiced roasted eggplant and tomato
Moroccan-spiced roasted eggplant and tomato
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Spicy Moroccan-inspired vegetarian dinner.
Ingredients:
  • 56.88 gm olive oil
  • 600g eggplant, cut into 3cm pieces
  • 4 tomatoes, cut into thick wedges
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, finely chopped
  • 10.00 gm Middle Eastern spice blend (Harissa)
  • 400g can diced tomatoes
  • 82.50 ml chopped fresh coriander leaves
  • Couscous, to serve
  • Plain Greek-style yoghurt, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Preheat the oven to 220C/200C fan-forced. Place a large roasting pan in the oven with 2 tablespoons of oil for 5 minutes. Remove the pan from the oven and promptly add in the eggplant, fresh tomato, and onion. Mix well and season with salt and pepper. Roast for 45 to 50 minutes, stirring halfway through, until the vegetables are soft and caramelized.
  • While waiting, warm the rest of the oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, for 1 minute until aromatic. Mix in the spice blend, ensuring the garlic is coated. Pour in the canned tomatoes and 1 cup of cold water. Bring it to a boil, then lower the heat to simmer, partially covered, for 15 minutes until the liquid reduces by a quarter.
  • Combine the eggplant mixture with the tomato mixture and let it simmer for 5 minutes or until heated through. Then, stir in the coriander and serve over couscous. Top it off with yogurt and a sprinkle of fresh coriander leaves before serving.

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