Hanukkah Recipes: North African Eggplant

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North African Eggplant

Prep Time: 20 min.

 

 

Ingredients

 

2 medium eggplants (about 1-1/2 pounds)

3 tablespoons olive oil

1 large tomato, quartered

4 cloves garlic, minced

1 tablespoon dried marjoram, crushed

1 teaspoon coriander seed, crushed

1/4 teaspoon salt

1/2 teaspoon crushed red pepper

1 tablespoon pine nuts, toasted

Fresh marjoram leaves (optional)

 

Directions:

 

1. Preheat oven to 425 degrees F. Peel eggplants; cut

into large cubes. Toss with half of the olive oil and

place in a shallow roasting pan. Roast, uncovered, for

10 minutes, stirring once; set aside.

2. Heat remaining oil in a large skillet. Cook tomato

with garlic, marjoram, coriander, salt, and red pepper

until tomato is just softened. Add eggplant; reduce

heat to low. Cook, covered, for 10 minutes. Stir in

pine nuts during the last 3 minutes of cooking. If

desired, sprinkle with marjoram leaves before serving.

Makes 6 side-dish servings.

 

Nutritional facts per serving

 

calories: 91 , total fat: 6g , saturated fat: 1g ,

cholesterol: 0mg , sodium: 105mg , carbohydrate: 10g ,

fiber: 4g , protein: 2g , vitamin A: 8% , vitamin C:

17% , calcium: 2% , iron: 5%

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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