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.

Moroccan Spiced Roasted Eggplant (Aubergine Rôtie aux Épices Marocaines)

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

  1. Preheat the oven to 400°F (200°C).
  2. Place the sliced eggplants on a baking sheet.
  3. In a small bowl, mix the olive oil, cumin, coriander, paprika, cinnamon, salt, and pepper.
  4. Brush the eggplant slices with the spice mixture, making sure to coat both sides.
  5. Roast in the oven for 25-30 minutes, or until the eggplant is tender and golden brown.
  6. 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