Description
A delicious Moroccan eggplant tapenade that combines smoky eggplant with spicy tomatoes, perfect for appetizers, picnics, or as a flavorful dip.
Ingredients
Scale
- 2 medium eggplants
- 3 ripe tomatoes
- 2 cloves of garlic
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp fresh parsley or coriander
- 3 tbsp olive oil
- Juice of 1 lemon
- Grilled bread for serving
- Flatbread for serving
- Thin pancakes for serving
Instructions
- Grill the eggplants until tender, then chop into small pieces.
- In a pan, heat olive oil and sauté minced garlic until golden.
- Add peeled and chopped tomatoes, cooking until well reduced.
- Incorporate the chopped eggplant, spices, and herbs, then simmer for 10 to 15 minutes.
- At the end of cooking, drizzle with lemon juice and adjust seasoning.
- Serve warm or cold on grilled bread or as a dip with flatbread.
Notes
Use ripe eggplants for a richer flavor. Adjust spices to your liking, and add a bit of chili for heat if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg