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–+ servings

Moroccan Eggplant

A flavorful Moroccan dish featuring roasted eggplant, spices, and a blend of vegetables, perfect as a side or a main dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Moroccan
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Eggplant
  • 2 medium Eggplants Cut into cubes
Vegetables
  • 1 cup Red Bell Pepper Diced
  • 1 cup Zucchini Diced
  • 1 cup Tomatoes Chopped
Spices
  • 2 teaspoons Cumin
  • 1 teaspoon Cinnamon
  • 1 teaspoon Paprika
  • 1 teaspoon Turmeric
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
Others
  • 3 tablespoons Olive Oil For roasting
  • 1 tablespoon Fresh Parsley Chopped, for garnish

Method
 

Prepare the Eggplant
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, toss the cubed eggplant with olive oil, cumin, cinnamon, paprika, turmeric, salt, and black pepper.
Roast the Vegetables
  1. Spread the seasoned eggplant on a baking sheet and roast in the preheated oven for 20 minutes.
  2. After 20 minutes, add the diced red bell pepper, zucchini, and chopped tomatoes to the baking sheet. Toss everything together and roast for an additional 10 minutes.
Serve
  1. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

This dish can be served warm or at room temperature. It pairs well with couscous or flatbread.

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