Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. If the mixture catches at all, add some water to prevent it burning onto the pan. Cook, stirring occasionally, for 4 minutes, then add the tomatoes and simmer for 15 minutes. Adjust salt to taste. | 2. Preheat the heaviest baking sheet you have in a 220ºC oven. 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. Serve 2 slices per person, sandwiched together with tomato sauce, and top with some yoghurt that you’ve stirred chopped coriander into. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		sliced	-	-	-	-
olive oil				-	-	-	-
sea salt black pepper				-	-	-	-
garlic clove	2		sliced	-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
water				-	-	-	-
tomato	1	can	canned chopped	62.068999999999996	13.7631	3.2384	0.5397
coriander				-	-	-	-
yoghurt				-	-	-	-

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