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Writer's picturebrkt-ברקט

Grilled Eggplant In Spicy Moroccan Sauce

Another dish in the galaxy of mezze (small salads) that work as appetizers, condiments or side dishes.



BT's Grilled Eggplant In Spicy Moroccan Sauce


Ingredients:

For eggplant:

3-4 asian eggplant

1 teaspoon vegetable oil

1/4 teaspoon dried za'atar

1 teaspoon kosher salt

For Sauce:

1/2 pound (240 grams) ripe tomatoes

1 1/2 tablespoons harissa

1 1/2 tablespoons olive oil

3 cloves garlic - crushed

1 teaspoon tomato paste

1/2 cup (112 ml) water

1/4 teaspoon whole coriander seeds - crushed

1/8 teaspoon anise seeds

1/4 teaspoon ground cumin

1/4 teaspoon sugar

1/2 teaspoon salt


Directions:

Split eggplant lengthwise

Sprinkle kosher salt on surface and place on paper towel to drain

Leave 20 minutes

Wipe salt and "sweat" from eggplant

Rub vegetable oil on surface

Sprinkle za'atar on oil

Grill until caramelized

Reserve

Add olive oil and harissa to frying pan

Turn flame to medium

When harissa begins to bubble add garlic

Slice tomatoes lengthwise

Add to pan

Sauté 3 minutes

Add coriander, cumin, and anise

Sauté 2 minutes more

Add tomato paste and sugar

Add water

Reduce heat to low and simmer 15 minutes

When sauce is cooked, add grilled eggplant

Simmer 2 minutes


Garnish with fresh cilantro


Enjoy! !בתיאבון




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