Moroccan Spiced Roasted Eggplant And Tomato

This healthy vegetarian dinner idea is filled with spicy Moroccan flavour.

The ingredient of Moroccan Spiced Roasted Eggplant And Tomato

• 1 4 cup olive oil
• 600g eggplant cut into 3cm pieces
• 4 tomatoes cut into thick wedges
• 1 red onion cut into thin wedges
• 2 garlic cloves finely chopped
• 1 tbsp middle eastern spice blend harissa
• 400g can diced tomatoes
• 1 3 cup chopped fresh coriander leaves
• couscous to serve
• plain greek style yoghurt to serve
• fresh coriander leaves to serve

The Instruction of moroccan spiced roasted eggplant and tomato

• preheat oven to 220c 200c fan forced heat 2 tablespoons oil in a large roasting pan in oven for 5 minutes remove pan from oven working quickly add eggplant fresh tomato and onion stir to combine season with salt and pepper roast for 45 to 50 minutes stirring halfway during cooking or until vegetables have softened and caramelised
• meanwhile heat remaining oil in a medium saucepan over medium high heat add garlic cook stirring for 1 minute or until fragrant add spice mix stir to coat add canned tomato and 1 cup cold water bring to the boil reduce heat to low simmer partially covered for 15 minutes or until liquid is reduced by a quarter
• add eggplant mixture to tomato mixture simmer for 5 minutes or until heated through stir in coriander spoon over couscous serve with yoghurt and sprinkled with coriander leaves

Nutritions of Moroccan Spiced Roasted Eggplant And Tomato

fatContent: 436 653 calories
saturatedFatContent: 17 7 grams fat
carbohydrateContent: 3 3 grams saturated fat
sugarContent: 52 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 12 2 grams protein
sodiumContent: 4 milligrams cholesterol

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