The Roasted Eggplant shown here is easy to prepare by brushing eggplant slices with a zesty olive oil marinade before baking them in the oven until tender. I use small eggplants so that I can serve the dish as a finger food. Lemon, salt and cumin may be offered as condiments.
In Moroccan cooking, you'll also find that eggplant is prepared year-round by frying, stewing and cooking down to a puree in dip-like salads. My list of Moroccan Eggplant Recipes provides an overview of the various eggplant dishes up on the site.
Photo © Christine Benlafquih