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    You are in: Home / Recipes / Moroccan Style Eggplant Recipe
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    Moroccan Style Eggplant

    Moroccan Style Eggplant. Photo by Chickee

    1/1 Photo of Moroccan Style Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Chickee's Note:

    A Moroccan style side from Stephanie Alexander, from the book Autumn.

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    1. 1
      Slice eggplants 2cm thick. Soak in water to which you have added the tablespoon of salt. Leave for 15 minutes.
    2. 2
      Meanwhile, roast capsicums until skin is charred, place in a plastic or paper bag, close tightly and leave to cool.
    3. 3
      Lift eggplant from water and steam the slices for 10 minutes. Drain and press lightly with a clean cloth to extract most of the liquid. Chop into 1cm dice and set aside.Roast cumin seeds until fragrant and grind to a coarse powder in a mortar and pestle.
    4. 4
      Remove skin and seeds from capsicums and chop into 1cm dice. Combine with eggplant.
    5. 5
      Heat oil in a wide frying-pan and saute the garlic for a minute until it starts to smell delicious. Tip in the eggplant mixture together with the ground cumin, salt and red pepper flakes. Saute for 5 minutes, stirring. Now add the tomato sauce and cook until thick. Taste and adjust seasoning. Dribble in the lemon juice and most of the parsley. Scoop into a flat dish to serve and decorate with the rest of the parsley.
    6. 6
      Serve warm or cold.

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    Nutritional Facts for Moroccan Style Eggplant

    Serving Size: 1 (185 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 92.7
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 1327.6 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 5.0 g
    Sugars 5.2 g
    Protein 2.0 g

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