Print

Moroccan Roasted Eggplant

This roasted eggplant is made with Moroccan spices, tossed with a drizzle of olive oil and fresh herbs. It's a wonderfully flavorful side dish to serve with any main dish or protein.

  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: side dish, appetizer
  • Method: roasted
  • Cuisine: Moroccan, American
  • Diet: Vegan

Ingredients

Scale
  • 2 eggplants (medium to large)
  • 4 tbsp olive oil + another 1 tsp to finish
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp fresh parsley, minced

Instructions

  1. Preheat your oven to 450 degrees F / 220 degrees C. Chop the eggplant into 2 inch cubes and transfer to a baking sheet.
  2. Season the eggplant. Toss with olive oil before sprinkling on spices and tossing to coat. Bake for 15 minutes, flip, and bake for another 10 minutes or until the eggplant cubes are caramelized and golden brown all around.
  3. Finish. Drizzle with olive oil and a sprinkle of parsley before serving.

Keywords: roasted eggplant, Moroccan roasted eggplant