Eggplant with Moroccan Flavors

(3 votes)

2 - 3 tablespoons of olive oil
2 medium eggplants
1 onion chopped
3 cloves of garlic crushed
1 teaspoon of harissa or a little more if desired
1 tablespoon of tomato paste
4 tomatoes
1 teaspoon of allspice
1 teaspoon of sugar
1 tablespoon of pomegranate molasses
1/2 cup currants
salt and pepper to taste
chopped mint and coriander

Sliced eggplant and sprinkle with salt and leave for 30 - 45 minutes. Wash salt off slices and dry well, cut into small cubes.

Heat oil and sauté onion and garlic lightly.

Then add eggplant and sauté for 10 minutes.

Add everything but chopped herbs.

Cook uncovered until tender, stirring often.

Toss fresh herbs through.

Serve hot or warm.


We made this for a middle eastern Thanksgiving feast, and it was quite the hit! The only modification I wound suggest is to grill the eggplants after salting them and before sauteing them, it adds a nice flavor.
Emily, Location not stated.

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