Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice eggplants 2cm thick. Soak in water to which you have added the tablespoon of salt. Leave for 15 minutes. | 2. Meanwhile, roast capsicums until skin is charred, place in a plastic or paper bag, close tightly and leave to cool. | 3. 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. | 4. Remove skin and seeds from capsicums and chop into 1cm dice. Combine with eggplant. | 5. 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. | 6. Serve warm or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
salt	1	tablespoon		-	-	-	-
red capsicum	2			-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	2		chopped	-	-	-	-
salt	1	teaspoon		-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-
tomato sauce	1	cup	chopped diced	-	-	-	-
lemon				-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.