Moroccan Eggplant With Tomatoes

7 35 144
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 4
Moroccan Eggplant With Tomatoes
Health Rating


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 144
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
Sodium 172 mg
Potassium 724 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