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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200C (400F). | 2. Peel strips off the eggplant skin with a vegetable peeler, slice eggplant into 1cm (just under 1/2 inch) thick slices. | 3. Brush both sides with the extra olive oil, then place in a baking dish and sprinkle with sea salt. | 4. Cook for 30 minutes. | 5. Remove from oven, if eggplant is a little dry, sprinkle with water, cool for 5 minutes, then cut into 1 cm cubes and set aside. | 6. Heat olive oil in a skillet over medium-high heat, add tomatoes, garlic, spices, chilli, sugar and salt. | 7. Simmer for 10 minutes, remove from heat and add juice, vinegar and black pepper. | 8. Add to the reserved eggplant, stir through herbs. | 9. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
olive oil	20			2386.8	0.0	0.0	270.0
olive oil				2386.8	0.0	0.0	270.0
sea salt				-	-	-	-
tomato	3		chopped	98.28	21.2394	4.8048	1.092
garlic clove	3		crushed	-	-	-	-
paprika	2	teaspoons	ground	12.972000000000001	2.4835	0.6504	0.5929
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
red chile	1		chopped	-	-	-	-
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
salt	1	teaspoon		-	-	-	-
lemon juice	20			67.1	21.045	1.0675	0.732
red wine vinegar	20			56.62	0.8046	0.1192	0.0
pepper				-	-	-	-
flat leaf parsley	3	tablespoons	chopped	-	-	-	-
coriander	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

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