Moroccan Baked Eggplant Recipe

Meltingly Tender Moroccan Eggplant Feasting At Home

WEBMar 2, 2024 · Preheat oven to 375F. Cut eggplant in half lengthwise (or slices no thicker than 3/4 inch) and place in an ovenproof baking dish …

Rating: 5/5(35)
1. Preheat oven to 375F
2. Cut eggplant in half lengthwise (no thicker than 3/4 inch) and place in an ovenproof baking dish along with the whole garlic cloves and shallots.
3. In a small bowl, mix the olive oil, salt, pepper, ras el hanout, and caraway seeds.
4. Pour over the eggplant and toss well to coat. Cover with foil and bake 20 mins on the middle rack.

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Easy Stuffed Eggplant Delightfully Low Carb

WEBApr 4, 2024 · Reserve the flesh for another use. Brush the inside of the eggplant with olive oil and season with salt. Place on a baking tray and …

Rating: 4.9/5(15)
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant in half, lengthways, and cut out the flesh, leaving about ¼” all around. Reserve the flesh for another use.
3. Brush the inside of the eggplant with olive oil and season with salt. Place on a baking tray and bake for 20 minutes.
4. Meanwhile, heat the olive oil in a skillet. Add the onion and saute on medium heat until softened. Add the mushrooms, garlic, and herbs. Stir and cook until browned.

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The Best Eggplant Parmesan Casserole "Low Carb and …

WEBOct 22, 2020 · Spray a 3 quart baking dish with cooking spray. Put a few spoons of sauce on the bottom of the pan. Line it with ⅓ of the …

1. Preheat oven to 400 degrees. Slice the eggplant into 1/4 inch slices. Line a cutting board with paper towels and lay out the eggplant then sprinkle with seas salt. Let eggplant rest for 15 minutes then blot all moisture with additional paper towels.
2. After eggplant is dried off, place it on two cookie sheets lined with parchment paper. Brush the eggplant with olive oil.
3. Bake in the oven for 20 minutes, turning eggplant once halfway during cooking time.
4. Spray a 3 quart baking dish with cooking spray. Put a few spoons of sauce on the bottom of the pan. Line it with 1/3 of the eggplant.

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Moroccan Lentil Stuffed Eggplant Minimalist Baker …

WEBJan 5, 2018 · Preheat oven to 375 degrees F (190 C) and get out a 9×13-inch (or similar size) baking dish. To a large saucepan or rimmed skillet, …

1. Preheat oven to 375 degrees F (190 C) and get out a 9x13-inch (or similar size) baking dish.
2. To a large saucepan or rimmed skillet, add Moroccan-Spiced Lentils, crushed tomatoes, salt, pepper, and paprika. Heat over medium heat until bubbling. Then reduce heat to simmer and cook for 5 minutes more. Taste and adjust flavor as needed, adding more salt and pepper for overall flavor or paprika for smokiness.
3. See notes if thinly slicing and rolling the eggplant. Otherwise, use a knife to cut an angled divot out of the center of your eggplants. Then use a spoon to scrape out a hollow center. Leave enough eggplant flesh so it's sturdy enough to hold the lentils (see photo). (Save leftover eggplant to make things like Eggplant Curry, Persian Eggplant Dip, or Baba Ganoush.)
4. Heat a large rimmed skillet over medium heat. Once hot, add oil and the eggplant cut-side down and cover - you may have to do this in two (or more if increasing batch size) batches depending on the size of your pan. Cook on one side for 4-5 minutes or until slightly charred. Then flip the eggplant over on the other side, cover, and cook for 4-5 minutes more. You're looking for the eggplant to be softened and browned on the outside.

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