Video and recipe by @ healsthroughmeal
This eggplant-tomato based dip, from Moroccan cuisine, is an absolute gem and it’s guaranteed to be a hit every time you make it.
l’ve tried a lot of variations of this recipe and this is by far my favourite way to prepare it.
Roasting the eggplant and tomatoes adds a nice smoky flavour and complements all the spices so well.
Not only is this dish vegan friendly, but it’s also quite nutritious. Eggplants contain many antioxidants that may aid in regulating blood sugar, promoting heart health and so much more.
Here is what you will need:
- 1 Eggplant
- 3 Large tomatoes
- 1 Head of garlic
- Olive oil, to brush the veggies
- Juices from your roasted veggies (roughly 1/3 cup is all you need)
- 2 tsp tomato paste
- Juice of half a lemon
- Handful of parsley, finely chopped
- Handful of cilantro, finely chopped
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp coriander
- 1 tsp salt
- Pinch of cayenne
- Pinch of pepper
Instructions:
- Cut eggplant in half vertically and cut the tomatoes in half. Arrange them on a baking sheet along with a full head of garlic and lightly coat them in olive oil. Roast in the oven for about 30 minutes at 400F. (Once roasted save the juices from your roasted veggies because you’ll need to add it back in at a later step! I like using this instead of water because it’s way more flavourful).
- Add olive oil to a pot (about 1 tbsp). Then scoop out the inside of your eggplant and peel tomatoes. I chopped them up on a cutting board slightly before adding them to a pot. Add in the garlic and mash the ingredients to combine.
- Add in the spices and the juices from your roasted veggies.
- Then add in tomato paste, fresh lemon juice, parsley and cilantro.
- Give it a good mix to combine all the ingredients. Cover and simmer for about 20 minutes (until all the liquids are absorbed).
- Once ready, you can serve by adding some chopped cilantro for garnish and a bit of olive oil.
- Enjoy!
