Moroccan Eggplant with Tomatoes

7 30 125
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Moroccan Eggplant with Tomatoes
Health Highlights


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


1. 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.

2. 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.

3. Stir in cumin, paprika, and cilantro, and sauté until mixture smells fragrant, about 10 seconds. Stir in the tomatoes and bring to a boil.

4. Turn heat to medium-low and sauté until mixture is thickened and some eggplant is smooth and some chunky, about 7 minutes.

5. Turn off heat and let mixture sit for 5 to 10 minutes before serving to settle the flavours.

Serve and enjoy!



are packed full of fibre and B vitamins, it also has polyphenols which help to combat free radical damage in our cells!

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)