Moroccan-spiced roasted eggplant and tomato

Cooking Vegetarian Moroccan-spiced roasted eggplant and tomato

This healthy vegetarian dinner idea is filled with spicy Moroccan flavour.

Lables: Diabetes friendly High fibre Low fat Low kilojoule Low sodium Egg free Fish free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free
  1. Preheat oven to 220C/200C fan-forced. Heat 2 tablespoons oil in a large roasting pan in oven for 5 minutes. Remove pan from oven. Working quickly, add eggplant, fresh tomato and onion. Stir to combine. Season with salt and pepper. Roast for 45 to 50 minutes, stirring halfway during cooking, or until vegetables have softened and caramelised.
  2. Meanwhile, heat remaining oil in a medium saucepan over medium-high heat. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add spice mix. Stir to coat. Add canned tomato and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 minutes or until liquid is reduced by a quarter.
  3. Add eggplant mixture to tomato mixture. Simmer for 5 minutes or until heated through. Stir in coriander. Spoon over couscous. Serve with yoghurt and sprinkled with coriander leaves.

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1/4 cup olive oil
600g eggplant, cut into 3cm pieces
4 tomatoes, cut into thick wedges
1 red onion, cut into thin wedges
2 garlic cloves, finely chopped
1 tbsp Middle Eastern spice blend
400g can diced tomatoes
1/3 cup chopped fresh coriander leaves
Couscous, plain Greek-style yoghurt and fresh coriander leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
55
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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