Slow-Baked Moroccan Eggplant with Ras el Hanout, caramelized garlic, shallots and tomatoes. A rustic side dish that can be served with fish or meat, or turned into a hearty vegetarian main. Serve with Basmati Rice or homemade Pita bread, and Tzatziki Sauce. (Allow 2 hours.)
Whatever is rejected from the self, appears in the world as an event. ~ Jung
Hi friends, here’s a flavorful Moroccan-inspired eggplant recipe I think you’ll savor. Long thin eggplant roast in the oven low and slow, with a copious amount of olive oil, until their centers are creamy and their edges are caramelized. Infused with Moroccan spices (a spice-blend call Ras El Hanout) that you can buy or make at home, your kitchen will smell amazing.
Slow roasting the eggplant in the oven for a couple of hours will yield meltingly tender eggplant while allowing one time to putter around the house and get other things done- perfect for lazy Sundays.;)
Serve this Moroccan Eggplant as a flavorful side dish to grilled meats or fish -or as a vegetarian main along with basmati rice, tzatziki or hummus and a fresh salad like Tabouli, this Chickpea Salad or even this Israeli Salad!
This recipe is best made with smaller, Japenese-style eggplant that is most easily found at the farmers market. I would even dare to say, the smaller the eggplant, the better the results!
Ingredients for Slow-Bake Moroccan Eggplant:
- Japanese, Chinese or Fairytale Eggplant
- Olive oil
- Ras El Hanout (Moroccan Spice Blend) you can make this
- Garlic cloves
- Lemon zest
- Garnishes: olives, fresh dill, Italian parsley
Seek out long thin eggplants- Japanese, Chinese or Fairytale eggplant – these work the best here!
Today I used this brand of Ras El Hanout instead of making it myself – and either way works great.
I really love this Moroccan Eggplant paired with the tzatziki sauce– so tasty! Whether it’s in a sandwich or on the side, they are good together!
Make this on a day that you have ample time at home to cook without rushing.
Hope you enjoy!
Slow-Baked Moroccan Eggplant with Ras el Hanout, caramelized garlic, shallots and tomatoes. A rustic side dish that can be turned into a hearty vegetarian main. Serve with Basmati Rice or homemade Pita, and Tzatziki Sauce. (This makes a big batch, feel free to cut in half.)
- 2 lbs eggplant- Japanese, Chinese or fairytale
- 10 garlic cloves
- 2 fat shallots, quartered
- 3/4 cup olive oil
- 1 1/2 teaspoons salt
- 2 teaspoons ras el hanout
- 1 teaspoon caraway seeds (or sub fennel seeds)
- 1/2 teaspoon pepper
- 4 medium tomatoes (or 1 lb cherry tomatoes)
- large lemon zest pieces, from one lemon (use a veggie peeler or sharp knife)
Garnish: kalamata or Moroccan olives, Italian parsley, chili flakes ( like Aleppo or Urfa)
Preheat oven to 375F
Cut eggplant in half lengthwise (no thicker than 3/4 inch) and place in an ovenproof baking dish along with the whole garlic cloves and shallots.
Pour over the eggplant and toss well to coat. Cover with foil and bake 20 mins on the middle rack.
After the first 20 minutes, lower heat to 350F and uncover. Add the tomatoes, zest and give a toss.
Continue baking 50-75 minutes, uncovered, checking every 20 minutes, giving a gentle stir, until the eggplant is meltingly tender and creamy. Depending on the eggplant size, the time may vary. Please be patient here and check more often if eggplants are very small.
Once the eggplant is very tender, and edges are crisp, pull out of the oven, cover lightly with foil until ready to serve. Garnish with the olives, fresh herbs and optional chili flakes.
Serve warm or at room temp.
Keywords: moroccan Eggplant, slow baked eggplant, baked eggplant, roasted eggplant, vegan eggplant recipe, eggplant side dish