Organic Fare - Moroccan Roasted Eggplant

We'll deliver fresh to your door, all the ingredients as listed below along with the recipe so you can create this delicious meal at home. What could be better?! 

Preparation      Cook      Ready in      Servings
10 min 30min 40 min 4


* We provide

1 large eggplant or 2 small - sliced into .5mm slices

500gm tomatoes - blended or finely chopped

1 can kidney beans - drained and washed

1 onion - sliced

1 red capsicum - chopped

1 zucchini - chopped

parsley - chopped 2 sprigs

100gm tomato paste 



Turn your oven grill on high.  

Slice the eggplant longways into thin 5mm slices and lay out on oven tray & grill high in the oven for a few minutes each side. Keep an eye on them! When they're done, remove from the oven.

Set the oven to bake at 180C for later. 

In the meantime... spend the next 10 minutes as follows: 

Heat 1/4 cup of water in a large pan or wok until boiling.  Chop onion & add to the pan. Stir after each addition. Then chop the zucchini & add that in too. You'll need to add a little more water here & there to keep it all moist as you're stirring. Chop & add the capsicum. Add in the tomato paste. Add in the blended or finely chopped tomatoes. Add in the beans. Let it boil & bubble away for a few minutes.  Lastly add in the parsley, salt & pepper to taste.

Place a layer of the mix into a lasagne dish, then make an eggplant layer & repeat these layers until you've used up all of the veggies and the eggplant.

Bake for 15-20 minutes. 

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

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