Marrakesh Eggplants & Tomatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare the eggplants by cutting them into thick slices.
• STEP 2.Place the eggplant slices on a baking sheet and drizzle with olive oil.
• STEP 3.Roast in the oven until the eggplants are tender and slightly browned.
• STEP 4.In a separate pan, heat olive oil and sauté garlic until fragrant.
• STEP 5.Add the tomatoes, cumin, paprika, and salt to the pan and cook until the tomatoes are soft and the flavors are well combined.
• STEP 6.Add the roasted eggplant slices to the pan and stir gently to coat them with the sauce.
• STEP 7.Simmer for a few minutes to allow the flavors to meld together.
• STEP 8.Serve hot as a side dish or over couscous or rice for a main course.

Cooking Tips

• You can add other vegetables like bell peppers or zucchini to the dish for added flavor and texture.
• For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
• Garnish with fresh herbs like cilantro or parsley for a pop of freshness.
• This dish can be made ahead of time and reheated before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Reheat in a pan or in the microwave until warmed through.
• Serve as a side dish or as a main course with couscous or rice.