Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Moroccan Roasted Eggplant with Stewed Tomatoes
Recipe

13 INGREDIENTS • 10 STEPS • 50MINS

Moroccan Roasted Eggplant with Stewed Tomatoes

5.0
1 rating
Enjoy the subtle flavors of saffron, cumin, and smoked paprika in this delicious medley.
Add to plan
logo
Moroccan Roasted Eggplant with Stewed Tomatoes
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Enjoy the subtle flavors of saffron, cumin, and smoked paprika in this delicious medley.
50MINS
Total Time
$0.97
Cost Per Serving
Ingredients
Servings
8
US / Metric
Dry White Wine
1/2 cup
Dry White Wine
Saffron Threads
1/4 tsp
Saffron Threads, firmly packed
Eggplant
5 2/3 cups
Eggplants
cut into 1/2” cubes
Kosher Salt
1/2 Tbsp
Kosher Salt, divided
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil, divided
plus more for drizzling
Tomato Paste
1/3 cup
Tomato Paste
Red Onion
1
Red Onion, finely chopped
Garlic
1 clove
Garlic, crushed
Ground Cumin
1 tsp
Ground Cumin
Whole Peeled Plum Tomatoes
1 can
(28 oz)
Whole Peeled Plum Tomatoes, drained
Pine Nuts
1/4 cup
Pine Nuts, toasted
Nutrition Per Serving
VIEW ALL
Calories
193
Fat
15.0 g
Protein
2.5 g
Carbs
13.0 g
Add to plan
logo
Moroccan Roasted Eggplant with Stewed Tomatoes
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
Place the Dry White Wine (1/2 cup) and Saffron Threads (1/4 tsp) in a small bowl. Set aside to allow the threads to soften.
step 1 Place the Dry White Wine (1/2 cup) and Saffron Threads (1/4 tsp) in a small bowl. Set aside to allow the threads to soften.
step 2
Place the Eggplants (5 2/3 cups) in a large bowl. Season with Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp). Drizzle with Extra-Virgin Olive Oil (2 Tbsp). Using your hands, toss to coat.
step 2 Place the Eggplants (5 2/3 cups) in a large bowl. Season with Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp). Drizzle with Extra-Virgin Olive Oil (2 Tbsp). Using your hands, toss to coat.
step 3
Repeat with additional Extra-Virgin Olive Oil (2 Tbsp). Add the Tomato Paste (1/3 cup). Once again, using your hands, toss to coat as you rub the paste on all sides of each cube.
step 3 Repeat with additional Extra-Virgin Olive Oil (2 Tbsp). Add the Tomato Paste (1/3 cup). Once again, using your hands, toss to coat as you rub the paste on all sides of each cube.
step 4
Heat a heavy-based frying pan or cast iron skillet over medium heat. Working in 3 batches, add the eggplant cubes to the pan and cook for 4-5 minutes until tender and golden, tossing frequently to brown all sides. You may need to drizzle additional Extra-Virgin Olive Oil (1 Tbsp) as you proceed to prevent sticking. Transfer to a baking sheet or platter. Set aside.
step 4 Heat a heavy-based frying pan or cast iron skillet over medium heat. Working in 3 batches, add the eggplant cubes to the pan and cook for 4-5 minutes until tender and golden, tossing frequently to brown all sides. You may need to drizzle additional Extra-Virgin Olive Oil (1 Tbsp) as you proceed to prevent sticking. Transfer to a baking sheet or platter. Set aside.
step 5
In that same skillet, heat Extra-Virgin Olive Oil (2 Tbsp). Add the Red Onion (1), Garlic (1 clove), and Kosher Salt (1/2 tsp). Cook, stirring frequently, over medium heat for about 5 minutes until the onion is soft and translucent.
step 5 In that same skillet, heat Extra-Virgin Olive Oil (2 Tbsp). Add the Red Onion (1), Garlic (1 clove), and Kosher Salt (1/2 tsp). Cook, stirring frequently, over medium heat for about 5 minutes until the onion is soft and translucent.
step 6
Sprinkle with the Ground Cumin (1 tsp) and Smoked Paprika (1/4 tsp), then mix well and heat through for 1 minute until fragrant.
step 6 Sprinkle with the Ground Cumin (1 tsp) and Smoked Paprika (1/4 tsp), then mix well and heat through for 1 minute until fragrant.
step 7
Add the wine and saffron mixture to the skillet. Scrape along the bottom of the mixture as the wine deglazes the pan.
step 8
Add the Whole Peeled Plum Tomatoes (1 can) and very gently coat them with the onion hash. Cover with a lid and allow to gently simmer for 8-10 minutes until the tomatoes are softened and just beginning to break down.
step 8 Add the Whole Peeled Plum Tomatoes (1 can) and very gently coat them with the onion hash. Cover with a lid and allow to gently simmer for 8-10 minutes until the tomatoes are softened and just beginning to break down.
step 9
Fold in the roasted eggplant chunks and replace the lid. Continue cooking for 1-2 more minutes until the eggplant is heated through. Remove the skillet from the heat. Keep covered until ready to serve.
step 9 Fold in the roasted eggplant chunks and replace the lid. Continue cooking for 1-2 more minutes until the eggplant is heated through. Remove the skillet from the heat. Keep covered until ready to serve.
step 10
Just before serving, scatter with the Pine Nuts (1/4 cup). Eat with hummus, naan or your favorite bread if you want!
step 10 Just before serving, scatter with the Pine Nuts (1/4 cup). Eat with hummus, naan or your favorite bread if you want!
Tags
view more tags
Appetizers
Dairy-Free
Gluten-Free
Lunch
Shellfish-Free
Dinner
Vegan
Vegetarian
Side Dish
Middle Eastern
0 Saved
top