Moroccan Eggplant

Moroccan Eggplant is a flavorful and vibrant appetizer that features roasted eggplant infused with aromatic spices and served with a zesty tahini sauce. This low-carb dish is perfect for sharing and brings a taste of North Africa to your table.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Tahini - 2 tablespoons
• Lemon juice - 1 tablespoon
• Water - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
3. In a small bowl, mix the olive oil, ground cumin, paprika, salt, black pepper, and minced garlic.
4. Brush the spice mixture generously over the cut surfaces of the eggplant halves.
5. Place the eggplant halves on a baking sheet, cut side up, and roast in the preheated oven for about 25 minutes, or until the flesh is tender and slightly caramelized.
6. While the eggplant is roasting, prepare the tahini sauce by whisking together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth and creamy.
7. Once the eggplant is done, remove it from the oven and let it cool slightly.
8. Drizzle the tahini sauce over the roasted eggplant, and sprinkle with chopped fresh parsley before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which can help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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