Moroccan Eggplant With Tomatoes

Moroccan Eggplant With Tomatoes

Health Rating
Prep Cook Ready in Servings
5 min 30 min 35 min 4


2 tbsp Canola oil
1/2 cup Cilantro (coriander)
1 tsp Cumin
1 can(s) (16 oz) Diced tomatoes, canned
1 eggplant Eggplant (cubed)
2 clove(s) Garlic (minced)
1 tsp Paprika


Trim ends off eggplant with vegetable peeler or paring knife. Then pare off alternating strips of skin so that eggplant appears striped. Cut eggplant into 1 inch (2.5 cm) cubes.

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

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

Nutrition Facts

Per Portion

Calories 159  
Calories from fat 71  
Calories from saturated fat 5.8  
Total Fat 7.9  g
Saturated Fat 0.6  g
Trans Fat 0.2  g
Polyunsaturated Fat 2.3  g
Monounsaturated Fat 4.7  g
Cholesterol 0  mg
Sodium 172  mg
Potassium 725  mg
Total Carbohydrate 18.1  g
Dietary Fiber 7.4  g
Sugars 3.3  g
Protein 3.8  g

Dietary servings

Per Portion

Vegetables 4.4

Energy sources

Pygal 46% 466.937243686 183.084541121 45% 300.407782323 231.947819764 9% 354.202121781 111.127883183 46% 45% 9% Carbohydrates Fat Protein
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