Moroccan Roasted Eggplant with Stewed Tomatoes Recipe | SideChef
Enjoy the subtle flavors of saffron, cumin, and smoked paprika in this delicious medley.
Keywords
- Low-Fat
- Peanut-Free
- Fish-Free
- Appetizers
- Dairy-Free
- Moroccan
- Stove
- Grain-Free
- Weeknight Dinners
- Intermediate
- Low Salt
- Egg-Free
- Soy-Free
- Low-Sugar
- Pescatarian
- Gluten-Free
- Lunch
- Healthy
- Shellfish-Free
- Dinner
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sidechef.com.
Ingredients
- 1/2 cup Dry White Wine
- 1/4 teaspoon Saffron Threads
- 16 ounces Eggplant
- 1 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 7 tablespoons Extra-Virgin Olive Oil
- 1/3 cup Tomato Paste
- 1 Red Onion
- 1 clove Garlic
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Smoked Paprika
- 1 can Whole Peeled Plum Tomatoes
- 1/4 cup Pine Nuts
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