Spiced Eggplant

Spiced Eggplant is a vibrant Moroccan appetizer that showcases the earthy flavors of roasted eggplant combined with aromatic spices. This dish is a delightful starter, perfect for sharing and bursting with Mediterranean flair.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Paprika - 1 teaspoon
• Cinnamon - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
3. Drizzle the olive oil over the cut sides of the eggplant, ensuring it gets into the scored flesh.
4. Sprinkle the minced garlic, cumin powder, coriander powder, paprika, cinnamon, salt, and black pepper evenly over the eggplant halves.
5. Place the eggplant on a baking tray, cut side up, and roast in the preheated oven for about 25-30 minutes or until the flesh is tender and golden.
6. Remove the eggplant from the oven and let it cool slightly.
7. Squeeze fresh lemon juice over the roasted eggplant, and sprinkle with chopped parsley before serving.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 12 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants, particularly nasunin, which is beneficial for brain health.
• High in fiber, supporting digestive health and aiding in weight management.

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