Moroccan Spiced Roasted Eggplant (Aubergine Rôtie aux Épices Marocaines)
Aubergine Rôtie aux Épices Marocaines, or Moroccan Spiced Roasted Eggplant, is a flavorful and aromatic dish that is a staple in Moroccan cuisine. The combination of warm spices and tender roasted eggplant makes this dish a perfect side or main course.
Ingredients
- 2 large eggplants, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the sliced eggplants on a baking sheet.
- In a small bowl, mix the olive oil, cumin, coriander, paprika, cinnamon, salt, and pepper.
- Brush the eggplant slices with the spice mixture, making sure to coat both sides.
- Roast in the oven for 25-30 minutes, or until the eggplant is tender and golden brown.
- Remove from the oven and garnish with chopped parsley before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Baking sheet Small bowl Basting brush
Tools
Oven
Serving suggestions
Serve the Moroccan Spiced Roasted Eggplant with couscous and a dollop of yogurt for a complete meal.
Tips & tricks
For a smokier flavor, you can also grill the eggplant slices instead of roasting them in the oven.
Cost
$8