Moroccan Eggplant and Tomato Stew recipe - ingredients, nutrition and when to eat it
Moroccan eggplant and tomato stew is made by gently simmering eggplant and tomatoes with garlic and cumin until tender.
Moroccan eggplant and tomato stew is made by gently simmering eggplant and tomatoes with garlic and cumin until tender. It’s delicious warm, or chilled and spread on bread. Serve it as a side for a light lunch or dinner.
World cuisine · 35 minutes to cook
Tips: The tomatoes will release liquid, so you don’t need to add water at first.
Tips: If you plan to serve it on bread, simmer it a little longer at the end to thicken it.
Tips: For a chilled version, let it cool completely, then refrigerate it briefly so the spices can meld.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Tomato — 1 pc
- Garlic — 2 pc
- Olive oil — 1 Tbsp
- Ground cumin — 0.5 tsp
- Paprika — 0.5 tsp
- Salt — 0.3 tsp
- Cilantro — 1 Tbsp
- Lemon juice — 1 tsp