Moroccan Eggplant with Tomatoes
- 1 large purple eggplant (about 1 lb/ 500 g)
- 2 Tbsp canola oil 30 mL
- 2 cloves garlic, minced
- 1 tsp ground cumin 5 mL
- 1 tsp sweet paprika 5 mL
- 1/2 cup chopped fresh cilantro 125 mL
- 1 can chopped low-sodium tomatoes (about 14.5 oz/412 mL) or 1 lb/500 g ripe red tomatoes, peeled, seeded and chopped
- 1. Trim ends off eggplant with vegetable peeler or paring knife. Then pare off alternating strips of skin so that eggplant appears striped. Cut eggplant into 1 inch cubes.
- 2. In medium sauté pan, warm canola oil over medium-high heat. Add eggplant and sauté 1 minute. Add garlic and sauté 30 seconds. Reduce heat to low and cover pan; sweat eggplant 10 minutes until soft. Stir in cumin, paprika and cilantro and sauté until mixture smells fragrant, about 10 seconds. Stir in tomatoes and bring to a boil.
- 3. Turn heat to medium-low and sauté until mixture is thickened and some eggplant is soft and some firm, about 7 minutes. Turn off heat and let mixture sit 5 to 10 minutes before serving to settle the flavors.
1 cup (250 mL)
|Gras saturés||0.5 g|
Eggplant in Spicy Garlic Sauce
Chili garlic sauce is a common ingredient in Chinese markets. It has the consistency of a thick puree and gives intense heat and flavor to any dish especially cooked with additional fresh garlic and ginger. This classic Szechwan dish is delicious served hot, at room temperature or chilled, hot and spicy with the sweetness from the pork. Chinese or Asian eggplant is slender and sweeter and less bitter than the traditional globe shaped Western variety.