Marrakesh Eggplants Tomatoes

This Middle-Eastern eggplant and tomato salad is too good to sit on the sideline!

The ingredient of Marrakesh Eggplants Tomatoes

• 1kg eggplants cut into 1cm thick slices
• 125ml 1 2 cup extra virgin olive oil plus extra to drizzle
• 95g 1 3 cup tomato paste
• 1 2 tsp firmly packed saffron threads
• 250ml 1 cup verjuice or dry white wine see note
• 1 red onion finely chopped
• 1 clove garlic crushed
• 1 tsp ground cumin
• 1 4 tsp smoked paprika
• 200g grape tomatoes halved
• 250g cherry truss tomatoes cut into small bunches
• 40g 1 4 cup pine nuts roasted

The Instruction of marrakesh eggplants tomatoes

• place eggplants in a large bowl and season with salt and pepper drizzle with 2 tablespoons oil then using your hands toss to coat repeat with another 2 tablespoons oil add tomato paste then using your hands rub into eggplants to evenly coat
• heat a heavy based frying pan over medium heat working in 3 batches add eggplants to pan and cook drizzling with a little extra oil if necessary to prevent sticking for 4 minutes each side or until tender and golden transfer to a flat dish
• meanwhile place saffron and verjuice in a small bowl and set aside heat remaining 2 tablespoons oil in a large frying pan over medium heat add onion garlic and 1 teaspoon salt and cook stirring frequently for 5 minutes or until onion is soft add cumin and paprika and stir for 1 minute or until fragrant add grape tomatoes and stir to coat in onion mixture add truss tomatoes cover with a lid and cook for 8 minutes or until all tomatoes have softened add verjuice mixture and bring to a simmer season
• layer eggplant and tomatoes with cooking juices on a platter scatter with pine nuts to serve

Nutritions of Marrakesh Eggplants Tomatoes

fatContent: 225 616 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 3 grams protein
sodiumContent: n a

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