Moroccan Eggplant with Tomatoes

7 25 125
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Moroccan Eggplant with Tomatoes
Health Highlights


2 tbsp Canola oil
1/2 cup Cilantro (coriander) (chopped)
1 tsp Cumin
1 eggplant Eggplant
2 clove(s) Garlic (minced)
1 tsp Paprika, sweet
454 gm Tomato (peeled, seeded, chopped)


Trim ends off eggplant, with a vegetable peeler or paring knife. Pare off alternating strips of skin so that the eggplant appears striped. Cut the eggplant into 1-inch cubes. Sprinkle with salt and toss well.

In a 10-inch sauté pan, warm canola oil over medium-high heat. Add eggplant and sauté 1 minute. Add the garlic and sauté 30 seconds. Reduce heat to low and cover pan; sweat eggplant for 10 minutes until soft. Stir in cumin, paprika, and cilantro, and sauté until mixture smells fragrant, about 10 seconds. Stir in the tomatoes and bring to a boil.

Turn heat to medium-low and sauté until mixture is thickened and some eggplant is smooth and some chunky, about 7 minutes. Turn off heat and let mixture sit for 5 to 10 minutes before serving to settle the flavours.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 125
Calories from fat 72
Calories from saturated fat 5.1
Total Fat 8.0 g
Saturated Fat 0.6 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 4.6 g
Cholesterol 0
Sodium 5.0 mg
Potassium 571 mg
Total Carbohydrate 13.4 g
Dietary Fiber 5.6 g
Sugars 7.9 g
Protein 2.4 g

Dietary servings

Per Portion

Vegetables 4.6

Energy sources


Meal Type(s)