MOROCCAN STYLE EGGPLANT

Moroccan Style Eggplant image

Provided by Chickee

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

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2 eggplants (approximately 800g total)
1 tablespoon salt
2 red capsicums
1 teaspoon cumin seed
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 cup tomato sauce or 1 cup chopped diced tomato
juice 1 lemon
3 tablespoons chopped flatleaf parsley

Steps:

Slice eggplants 2cm thick. Soak in water to which you have added the tablespoon of salt. Leave for 15 minutes.
Meanwhile, roast capsicums until skin is charred, place in a plastic or paper bag, close tightly and leave to cool.
Lift eggplant from water and steam the slices for 10 minutes. Drain and press lightly with a clean cloth to extract most of the liquid. Chop into 1cm dice and set aside.Roast cumin seeds until fragrant and grind to a coarse powder in a mortar and pestle.
Remove skin and seeds from capsicums and chop into 1cm dice. Combine with eggplant.
Heat oil in a wide frying-pan and saute the garlic for a minute until it starts to smell delicious. Tip in the eggplant mixture together with the ground cumin, salt and red pepper flakes. Saute for 5 minutes, stirring. Now add the tomato sauce and cook until thick. Taste and adjust seasoning. Dribble in the lemon juice and most of the parsley. Scoop into a flat dish to serve and decorate with the rest of the parsley.
Serve warm or cold.

Nutrition Facts : Calories 92.7, Fat 5.5, SaturatedFat 0.8, Sodium 1327.6, Carbohydrate 11.1, Fiber 5.1, Sugar 5.3, Protein 2