Meatless Alternative: Eggplant!

Eggplant is strange. To me (K), sometimes I like it and sometimes I don't. It can be rubbery and tasteless, or super delicious. Since moving to Morocco, J has fallen in love with eggplant! It is used in many Moroccan recipes, from dips to kebabs to tagines. J's favorite is Zaalouk - a smoky, roasted eggplant dip. I love a good roasted vegetable; however, Zaalouk is a bit too smoky for my liking. THIS eggplant recipe, on the other hand, is killer! Try it in place of meat the next time you make fajitas, or serve it with rice, couscous, or pasta. You could also try using sloppy joe seasoning and turn it into a sandwich filler. The choice is yours!

What you will need:

One onion, cut in half and sliced

One clove of garlic, minced (or grated)

Handful of Cherry/Grape tomatoes, cut in half**

2 small eggplant, cut into small spears (like fries)

1 Tbsp tomato paste**

1 tsp dried oregano

1 tsp dried basil

1 Tbsp capers, optional

1-2 Tbsp fresh cilantro, minced

Olive oil

Salt & Pepper, to taste

Hot water, for cooking

**You could also use a can of diced tomatoes, or a chunky tomato sauce (if you don't have tomato paste on hand).

Begin by slicing your onion into half-circles and grating/mincing your garlic clove. Heat some olive oil in a skillet over medium heat and add the onion and garlic. Add a little salt and pepper and saute until the onions are soft and translucent. Add a little hot water to the pan to remove any bits that are stuck. Cut your tomatoes in half and add them to the pan. Add the oregano, basil, and your eggplant spears. Continue to saute everything until the eggplant is very soft (about 15-20 minutes), adding 1 Tbsp of hot water if the pan starts to get dry. Add the capers, tomato paste, and cilantro and continue to cook for about 5 more minutes, until all ingredients are mixed and heated through. Serve with rice, pasta, tortillas, or bread of your choice!

بالصحة و الراحة