Baked Eggplant with Tomato

Baked Eggplant with Tomato is a delightful Moroccan dish that combines tender eggplant with a rich tomato sauce, seasoned with aromatic spices. This vegan recipe is both comforting and flavorful, making it a perfect addition to any meal.

Ingredients

• Eggplant - 1 medium (about 300g)
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Tomatoes - 400g, diced (canned or fresh)
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon (adjust to taste)
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture.
3. In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
4. Add minced garlic and continue to sauté for another minute until fragrant.
5. Stir in the diced tomatoes, cumin, cinnamon, paprika, salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld.
6. Rinse the salted eggplant rounds under cold water and pat dry with a paper towel.
7. In a baking dish, layer half of the tomato sauce, followed by half of the eggplant slices. Repeat the layers with the remaining sauce and eggplant.
8. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
9. Remove the foil and bake for an additional 10 minutes until the eggplant is tender and slightly golden.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from tomatoes, promoting heart health.
• High in dietary fiber, aiding in digestion and weight management.

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