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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Pierce eggplants in one or two places with a toothpick. Either grill for 20 to 30 minutes until blackened and collapsed or cut in half lengthwise, place cut side down on foil lined baking sheets and broil until blackened and tender for 20 to 30 minutes. Transfer to a colander in the sink. Peel while hot and drain until cool. Squeeze gently to remove any bitter juices. | 2. 2. Meanwhile, heat 3 tbsp olive oil in a medium nonstick skillet over moderate heat. Add tomatoes, sugar, garlic, cumin, paprika, cayenne, 1/2 tsp salt and cook, stirring occasionally 20 minutes. Crush eggplant and add to skillet. Add cilantro and cook 10 to 15 minutes longer or until thick and juicy. Add lemon juice and salt to taste. Cool and refrigerate overnight. | 3. 3. Serve at room temperature. Stir in remaining olive oil just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
extra virgin olive oil	1/3	cup	divided	-	-	-	-
tomato	2	cups	drained chopped canned peeled halved seeded chopped	82.8	18.36	4.32	0.72
sugar	1	pinch		1.1471	0.2869	0.0	0.0
garlic	1	tablespoon	crushed	12.665	2.8101	0.5406	0.0425
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
paprika	1/2	teaspoon	sweet	3.2430000000000003	0.6209	0.1626	0.1482
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
salt				-	-	-	-

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