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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 200ºC (400ºF/Gas 6). | 2. Cut the eggplants in half, then score deeply into large cubes (do not slice through the skin). | 3. Brush the cut surfaces with half the olive oil and place on an oven tray and bake for 10-15 minutes until cooked, then remove from the oven and cut into large cubes. | 4. Make a small cut in the skin of the tomatoes, plunge into boiling water. Drain, then when cool enough to handle remove the skin and seeds and dice the flesh. | 5. Heat the remaining olive oil in a frying pan, fry the garlic briefly then add the tomatoes, paprika, cumin, pepper and eggplant. | 6. Bring to the boil, stirring occasionally. | 7. Add the vinegar, coriander, half the sliced preserved lemon and simmer for 10 minutes. | 8. Let stand for a few minutes (should be served warm - not hot), garnish with olives and remaining sliced preserved lemon. | 9. Serve with bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	4			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
tomato	3		ripe	186.2069	41.2894	9.7151	1.6192
garlic clove	2		crushed	-	-	-	-
paprika	2	teaspoons	sweet	12.972000000000001	2.4835	0.6504	0.5929
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt black pepper			ground	-	-	-	-
white vinegar	1/2	cup		21.42	0.0476	0.0	0.0
coriander	1/2	bunch	chopped	-	-	-	-
lemon	1		preserved sliced	1.2808	0.4116	0.0486	0.0132
green olive	12			-	-	-	-
bread				-	-	-	-

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