Moroccan Eggplant

Name: Moroccan Eggplant
Ingredients: 1 large eggplant, sliced thickly; olive oil; sea salt and black pepper; 2 garlic cloves, sliced; 1 onion, sliced; 14 teaspoon ground ginger; 14 teaspoon cayenne; 14 teaspoon turmeric; 1 teaspoon cumin seed; 1 teaspoon paprika; 1 tablespoon ground coriander; water, as required; 1 (400 g) can whole canned tomatoes, chopped; coriander, and; yoghurt, to serve

15 ingredients

7 steps

Ingredients

1 large eggplant, sliced thickly
olive oil
sea salt and black pepper
2 garlic cloves, sliced
1 onion, sliced
14 teaspoon ground ginger
14 teaspoon cayenne
14 teaspoon turmeric
1 teaspoon cumin seed
1 teaspoon paprika
1 tablespoon ground coriander
water, as required
1 (400 g) can whole canned tomatoes, chopped
coriander, and
yoghurt, to serve

Directions

1

Gently cook the garlic and onion in a generous amount of olive oil with salt and pepper, adding all the spices as the onion softens.
2

If the mixture catches at all, add some water to prevent it burning onto the pan.
3

Cook, stirring occasionally, for 4 minutes, then add the tomatoes and simmer for 15 minutes.
4

Adjust salt to taste.
5

Preheat the heaviest baking sheet you have in a 220 degrees C oven.
6

Brush each side of the eggplant slices well with olive oil and season with salt and pepper, then quickly slap them onto the hot tray and bake for 8 10 minutes until browned underneath, then turn using a fish slice and cook a further 5 minutes.
7

Serve 2 slices per person, sandwiched together with tomato sauce, and top with some yoghurt that youve stirred chopped coriander into.