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North African Eggplant
Ingredients
-
2
medium eggplants (about 1-1/2 pounds)
-
3
tablespoons olive oil
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1
large tomato, quartered
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4
cloves cloves garlic, minced
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1
tablespoon dried marjoram, crushed
-
1
teaspoon coriander seed, crushed
-
1/4
teaspoon salt
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1/2
teaspoon crushed red pepper
-
1
tablespoon pine nuts, toasted
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Fresh marjoram leaves (optional)
Directions
1. Preheat oven to 425 degrees F. Peel eggplants; cut into large cubes. Toss with half of the olive oil and place in a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside.
2. Heat remaining oil in a large skillet. Cook tomato with garlic, marjoram, coriander, salt, and red pepper until tomato is just softened. Add eggplant; reduce heat to low. Cook, covered, for 10 minutes. Stir in pine nuts during the last 3 minutes of cooking. If desired, sprinkle with marjoram leaves before serving. Makes 6 side-dish servings.
Nutrition Facts
(North African Eggplant)
- Servings Per Recipe 6,
- Calories 91,
- Protein (gm) 2,
- Carbohydrate (gm) 10,
- Fat, total (gm) 6,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Vitamin A (RE) 82,
- Vitamin C (mg) 10,
- Sodium (mg) 105,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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