Harissa-Spiced Moroccan Eggplant Bake with Tomato Medley
Indulge in the vibrant flavors of Morocco with this Harissa-Spiced Moroccan Eggplant Bake with Tomato Medley. Layered with smoky grilled eggplant and a rich, aromatic tomato sauce bursting with sweet and savory notes, this dish is a feast for the senses. Enriched with wholesome ingredients such as sweet onions, carrots, celery, and aromatic spices like cinnamon and cumin, it combines nutrition and taste in every bite. The golden pine nuts sprinkled on top elevate the texture, while fresh cilantro adds a burst of freshness. Perfect as a centerpiece for a vegetarian meal or a delightful side dish, this recipe welcomes the adventurous and health-conscious cook alike!
6
Servings
N/A
Calories
18
Ingredients
Ingredients
Olive oil
2 tablespoons (for sauce)
Sweet onion
1 (finely chopped)
Carrots
2 (peeled and finely chopped)
Celery ribs
2 (finely chopped)
Canned crushed tomatoes
28 ounces (none)
Dry white wine or vegetable stock
1 cup (none)
Tomato paste
2 tablespoons (none)
Cinnamon
2 teaspoons (none)
Cumin
2 teaspoons (none)
Coriander
2 teaspoons (none)
Golden raisins
1/4 cup (none)
Salt
1/2 teaspoon (none)
Pepper
1/2 teaspoon (none)
Cilantro
1/2 cup (chopped)
Large eggplants
2 (sliced lengthwise)
Large ripe tomatoes
2 (thinly sliced)
Pine nuts
1/3 cup (none)
Olive oil
2 tablespoons (for brushing)
Instructions
1
To prepare the sauce, heat olive oil in a heavy-bottomed pan over medium heat. Add the finely chopped onions, carrots, and celery. Sauté for about 8-10 minutes, or until they become soft and translucent, ensuring they do not brown.
2
Stir in the canned crushed tomatoes along with the white wine or vegetable stock and tomato paste. Bring this mixture to a boil, then cover and reduce the heat to a simmer. Let it cook for about 20 minutes, allowing the flavors to meld.
3
After 20 minutes, add in the spices (cinnamon, cumin, coriander), salt, pepper, and golden raisins. Continue to simmer uncovered for an additional 15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
4
Remove the sauce from heat and fold in 1/4 cup of chopped cilantro for added freshness.
5
For the eggplant, preheat your oven to 350°F (175°C) and prepare your grill or frying pan. Slice the eggplants lengthwise into 1/4 inch slices, then brush each side generously with olive oil.
6
Grill the eggplant slices until they are golden brown and tender, about 4-5 minutes per side (or fry them in a pan if you prefer). Set aside once cooked.
7
In a large 12-cup baking dish, start by spreading a thin layer of the prepared tomato sauce on the bottom. Place a single layer of grilled eggplant on top, followed by more sauce. Repeat this layering process until all eggplant and sauce are used, finishing with a layer of sauce on the top.
8
Arrange thinly sliced ripe tomatoes on top of the layered mixture, and then sprinkle with pine nuts to add crunch.
9
Bake the dish in the preheated oven for 30 minutes, or until the pine nuts are golden brown.
10
Once baked, allow the dish to rest for a few minutes before garnishing with additional chopped cilantro. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Harissa-Spiced Moroccan Eggplant Bake?
It is a vibrant, flavorful dish featuring layers of grilled eggplant and a rich, aromatic tomato sauce inspired by Moroccan cuisine.
Is this recipe vegetarian?
Yes, this recipe is vegetarian and focuses on wholesome vegetable ingredients.
How many servings does this recipe provide?
This recipe yields 6 servings.
What spices are needed for the Moroccan tomato sauce?
The sauce is seasoned with cinnamon, cumin, and coriander for an aromatic profile.
How should I prepare the eggplant?
Slice the eggplants lengthwise into 1/4 inch slices and brush them with olive oil before grilling or frying.
Can I use vegetable stock instead of white wine?
Yes, the recipe allows for either 1 cup of dry white wine or vegetable stock.
How long do I need to bake the dish?
The dish should be baked for 30 minutes in a preheated oven at 350 degrees Fahrenheit.
What is the purpose of adding golden raisins?
Golden raisins add a sweet note that balances the savory and aromatic spices in the sauce.
What vegetables are used in the sauce base?
The sauce base consists of sweet onion, carrots, and celery ribs.
What type of tomatoes are best for this recipe?
The recipe calls for canned crushed tomatoes for the sauce and large ripe tomatoes to be sliced and placed on top.
How do I ensure the pine nuts don't burn?
The pine nuts are sprinkled on top before baking and will naturally turn golden brown during the 30-minute bake time.
When should I add the cilantro?
Add 1/4 cup of chopped cilantro into the sauce after it is removed from heat, and use the remaining for garnish after baking.
What size baking dish is recommended?
A large 12-cup baking dish is recommended for layering the eggplant and sauce.
Do I need to peel the carrots?
Yes, the carrots should be peeled and finely chopped before sautéing.
Should the sauce simmer covered or uncovered?
Initially simmer covered for 20 minutes, then simmer uncovered for 15 minutes to allow the sauce to thicken.
Can I fry the eggplant instead of grilling it?
Yes, the instructions state you can grill the slices or fry them in a pan if preferred.
What is the order of layering?
Start with a thin layer of sauce, then a layer of grilled eggplant, followed by more sauce, repeating until finished.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How long do I sauté the initial vegetables?
Sauté the onions, carrots, and celery for about 8 to 10 minutes until they are soft and translucent.
Is salt and pepper included in the recipe?
Yes, the recipe uses 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
What is the texture of the final dish?
The dish features tender eggplant, a rich sauce, and a slight crunch from the baked pine nuts.
Can I use regular raisins instead of golden raisins?
While golden raisins are specified, regular raisins could be a substitute, though they may have a slightly different flavor profile.
How much olive oil is used in total?
The recipe uses 2 tablespoons for the sauce and an additional 2 tablespoons for brushing the eggplant.
Should the eggplant slices brown during grilling?
Yes, grill the slices until they are golden brown and tender, usually 4 to 5 minutes per side.
What makes this dish Moroccan?
The combination of warm spices like cinnamon and cumin, the use of raisins for sweetness, and the specific layering of eggplant are characteristic of Moroccan flavors.
Is it okay if the vegetables brown during the initial sauté?
The instructions advise ensuring the vegetables do not brown to maintain their soft, translucent quality.
How much pine nuts are needed?
The recipe calls for 1/3 cup of pine nuts to sprinkle on top.
Should I let the dish rest after baking?
Yes, allowing the dish to rest for a few minutes helps the flavors set before serving.
Does this recipe include tomato paste?
Yes, 2 tablespoons of tomato paste are added to the sauce to enhance richness.
What type of onion is used?
The recipe specifically recommends using 1 sweet onion, finely chopped.