Moroccan Roasted Eggplant


1kg eggplant - sliced into 1cm rounds

500gm tomatoes 

1 can kidney beans - drained and washed

1 onion - sliced

1 red capsicum - sliced into quarters

1 zucchini - sliced lengthways

parsley - chopped

You provide

olive oil

Moroccan or similar seasoning


Preheat oven to 200C

Toss sliced eggplant in olive oil until coated lightly, then lay out flat on roasting dish and place in oven for 15 minutes, turn and cook another 15 minutes or until browned. 

In a blender place the seasoning, most of the tomatoes, all the beans and blend until creamy. 

Heat a little olive oil in fry pan and add capsicum, zucchini and onion and cook until softened. 

This dish is best assembled onto each plate but if you need to make ahead of time use a a lasagne dish and layer as follows:  A little bean mixture, all the eggplant in a layer, cover with bean mixture and top with the veggies & remaining sliced tomato & parsley. 

* We may rarely substitute items with a similar alternative due to availability.

Serves 4

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