Moroccan Eggplant-Tomato Spread
Slice the eggplant lengthwise and place it skin-side-up under a broiler. Leave it to roast for about 15 minutes, or until the skin is scorched and and the eggplant is very tender. Scoop out the roasted eggplant from the skin
Heat a large frying pan over medium heat.
Drizzle olive oil on the bottom of the pan to thinly coat.
Layer the vegetables in the pan as follows: tomatoes, eggplant, then parsley.
Add another drizzling of oil over the vegetables.
Increase the heat to medium-high.
Cook, shaking the pan back and forth occasionally (to prevent sticking), until the tomatoes have released most of their juices.
Thinly grate the garlic over top, and stir the vegetables to combine.
Add the paprika, salt and pepper, and harissa to taste.
Rub the toasted cumin seeds between your palms to release their aroma, then add to the pan and stir.
Cover the pan, and cook over medium-high heat, stirring occasionally until the eggplant has softened and the tomatoes have almost broken down completely (The eggplant and tomato will have formed a paste with some remaining texture from the eggplant.)
Serve warm or at room temperature, alone or with bread.
Harissa is a spicy Moroccan chile paste, which can be found in some Middle Eastern markets and specialty stores. If you can’t find it, chile-garlic paste (sambal oelek), cayenne powder, or crushed red pepper would make decent substitutions.
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 25 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 33.6mg||1 %|
|Potassium 994.2mg||26 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 12.9g|
|Protein 4.7g||7 %|
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Calories per serving: 122
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