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moroccan roasted eggplant with stewed tomatoes

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. 

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings as a side
Author Rosemary Stelmach

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

  1. Place the wine and saffron threads in a small bowl. Set aside to allow the threads to soften.

  2. 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.

  3. 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.

  4. 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. 

  5. 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.

  6. 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. 

  7. 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.