This easy side dish is prepared by brushing sliced eggplant with olive oil and Moroccan spices, and then roasting until tender. Selecting smaller eggplants will allow you to serve the vegetable as a finger food, making it well-suited as a side to tagines and other meals which are traditionally eaten by hand. Also consider using the roasted eggplant as a vegetarian sandwich stuffer.
For more eggplant recipe ideas, see this list of Moroccan Eggplant Recipes.
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting time for salted eggplant: 30 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 servings
- 2 to 3 small eggplants (about 1 lb. or 500 g)
- 1/4 cup olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- fresh lemon wedges
Wash the eggplants well and trim the ends. Cut the eggplants lengthwise into thin slices, about 1/8" thick. As you work, transfer the slices to a colander set over a bowl, sprinkling each layer with salt. Set aside for about 30 minutes to allow the salt to draw excess moisture out of the eggplant. Rinse off the salt with cold running water, drain, and pat the eggplant slices dry.
Preheat the oven to 375° F (190° C).
Line a large baking sheet with parchment paper or aluminum foil. In a small bowl, whisk together the olive oil, lemon juice, paprika, cumin, cayenne, salt and garlic powder. Brush the mixture on both sides of each eggplant slice, arranging the slices in a single layer on the prepared baking sheet.
Bake the eggplant in the middle of the oven for 15 to 20 minutes, until tender and golden. Serve immediately. Lemon wedges, salt and cumin may be offered as condiments.