This Middle-Eastern inspired side dish, Moroccan Roasted Eggplant with Stewed Tomatoes, is just too delicious to save for dinner. Pile it high on top of a generous amount of hummus. Add pita bread or naan. And you have everyone’s new favorite appetizer.
On a recent trip to California to visit with our son and his family, we were introduced to this amazing combination. It was offered at a local restaurant specializing in authentic Israeli dishes, Oren’s Hummus.
It took just one bite of this goodness …I was hooked. I knew that I had to replicate it at home. Even though the subtle seasonings lean toward a Moroccan influence, I do believe that I’ve succeeded.
- Before you get started on the eggplant, soak the saffron threads in verjuice or white wine.
- That will bring out the full benefit of their awesome flavor.
If you’re not familiar with verjuice, it is a cooking juice obtained from crab apples or unripe grapes.
It should be available online or in most supermarkets. On the other hand, you can easily use dry white wine as I have here.
While the saffron is soaking, get to work on the eggplant. There are times when I choose to peel my eggplant, but it is not recommended on this one. The skin helps to hold the chunky pieces together while you roast them in the skillet.
- Place the eggplant cubes in a large bowl.
- Season with a teaspoon of salt along with the freshly ground black pepper.
- Drizzle with two tablespoons of the olive oil.
- Using your hands, toss to coat.
- Repeat with another two tablespoons of olive oil.
- Add the tomato paste.
- Once again, using your hands, toss to coat as you rub the paste on all sides of each cube.
- Heat a heavy-based frying pan or cast iron skillet over medium heat.
- Working in 3 batches, add the eggplant cubes to the pan.
- Cook for 4 to 5 minutes until tender and golden, tossing frequently to brown all sides.
- You may need to drizzle additional olive oil, as you proceed, to prevent sticking.
- Transfer to a baking sheet or platter. Set aside.
- In that same skillet, heat two tablespoons of the olive oil.
- Add the chopped onion, crushed garlic, and the remaining 1/2 teaspoon of salt.
- Cook, stirring frequently, over medium heat for about 5 minutes until the onion is soft and translucent.
- Sprinkle with the cumin and smoked paprika.
- Mix well and heat through for a minute until fragrant.
- Add the wine and saffron mixture to the skillet.
- Scrape along the bottom of the mixture as the wine deglazes the pan.
- Add the tomatoes and very gently coat them with the onion hash.
- Cover with a lid and allow to gently simmer for 8 to 10 minutes.
- The tomatoes should be soft and just starting to break down.
A note on the tomatoes. I use Cento San Marzano Organic Peeled Tomatoes. Every time.
They are never “mushy” or “badly broken” when I open the can. They work really well for this recipe since you want to end up with substantial pieces of stewed tomato with your finished dish.
- Fold in the roasted eggplant chunks and replace the lid.
- Continue cooking for a few more minutes until the eggplant is heated through.
- Remove the skillet from the heat. Keep covered until ready to serve.
- If your pine nuts are raw, give them a quick toast on the stovetop.
- Place them in a small dry non-stick pan.
- Cook them over medium-high heat for about 5 minutes.
- Stir constantly to avoid over-browning.
- This flavorful dish can be enjoyed as a snack with hummus.
- Or as a side dish over couscous with grilled chicken.
- The list is endless.
My favorite way to enjoy Moroccan Roasted Eggplant with Stewed Tomatoes…
As you can see here, my first choice is to pile it on top of a generous mound of homemade hummus.
Sprinkle those toasted pine nuts on the whole thing. You could even add some crumbled feta cheese. Why not, right?
Just be sure to include some pita bread – or maybe some homemade naan – for dipping into all that goodness.
moroccan roasted eggplant with stewed tomatoes
Inspired by Oren's Hummus
Enjoy the subtle flavors of saffron, cumin, and smoked paprika in this delicious medley.
Ingredients
- 1/2 cup dry white wine (or verjuice)
- 1/4 teaspoon saffron threads, firmly packed
- 1 eggplant, cut into 1/2” cubes (about 16 ounces)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 7 tablespoons extra virgin olive oil, divided (plus more for drizzling)
- 1/3 cup tomato paste (about 3.5 ounces)
- 1 red onion, finely chopped (about 4.5 ounces)
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 (28-ounce) can plum tomatoes, drained
- 1/4 cup pine nuts, roasted or toasted (about 1.5 ounces)
Instructions
-
Place the wine and saffron threads in a small bowl. Set aside to allow the threads to soften.
-
Place the eggplant cubes in a large bowl. Season with 1 teaspoon of the salt along with the freshly ground black pepper. Drizzle with 2 tablespoons of the olive oil. Using your hands, toss to coat. Repeat with another 2 tablespoons of olive oil. Add the tomato paste. Once again, using your hands, toss to coat as you rub the paste on all sides of each cube.
-
Heat a heavy-based frying pan or cast iron skillet over medium heat. Working in 3 batches, add the eggplant cubes to the pan and cook for 4 to 5 minutes until tender and golden, tossing frequently to brown all sides. You may need to drizzle additional olive oil, as you proceed, to prevent sticking. Transfer to a baking sheet or platter. Set aside.
-
In that same skillet, heat 2 tablespoons of the olive oil. Add the chopped onion, crushed garlic, and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, over medium heat for about 5 minutes until the onion is soft and translucent. Sprinkle with the cumin and smoked paprika; mix well and heat through for a minute until fragrant.
-
Add the wine and saffron mixture to the skillet. Scrape along the bottom of the mixture as the wine deglazes the pan. Add the tomatoes and very gently coat them with the onion hash. Cover with a lid and allow to gently simmer for 8 to 10 minutes until the tomatoes are softened and just begin to break down.
-
Fold in the roasted eggplant chunks and replace the lid. Continue cooking for 1 to 2 more minutes until the eggplant is heated through. Remove the skillet from the heat. Keep covered until ready to serve.
-
Just before serving, scatter with the toasted pine nuts.
Recipe Notes
If your pine nuts are raw, give them a quick toast on the stovetop. Place them in a small dry non-stick pan. Cook them over medium-high heat for about 5 minutes, stirring constantly to avoid over-browning.
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Love eggplant?
Looks great! Beautifully done.
Thank you! I think Oren would approve. ?