How to Make Roasted Moroccan Eggplant | زعلوك | Grain Free | Dairy Free | Vegan | SCD Legal

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being cost-effective.

parsley

🥗Healthier: kale

💰Cheaper: spinach

Kale adds nutrients while spinach is often less expensive.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili can add heat with fewer calories.

cumin

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Ground coriander offers a similar flavor profile.

Brush eggplants with olive oil and roast them along with Anaheim and serrano peppers.

Grate the tomatoes using a cheese grater to create a puree.

Peel the skin off the roasted eggplants and peppers once they are cool enough to handle.

Smash garlic and parsley together in a mortar and pestle to create a paste.

Add the smashed garlic and parsley to the grated tomatoes in a pot.

Add spices: cumin, coriander, paprika, salt, and black pepper to the tomato mixture.

Heat the mixture on high to cook down the sauce, reducing liquid and thickening it.

Cut the roasted eggplants and peppers into pieces and add them to the sauce.

Cook the eggplant and sauce mixture on high heat for about 15 minutes, stirring continuously to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary