Moroccan Baked Eggplant makes a great side dish to almost any roasted meat dish or can be served with a side of tabbouleh for a nice vegetarian meal. Best of all this recipe is easy and quick to make with most of the cooking time done in the oven.
Prep Time: 10 minutes
Cooking Time: 25 minutes
1 Large Eggplant
1/4 Cup Sesame Oil + 1 teaspoon separated
1/4 Cup Water
2 Teaspoons Paprika
1/4 Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper
Lemon Wedges to serve
Line an large baking sheet with aluminum foil. Line the aluminum foil with with teaspoon sesame oil. Cut the eggplant lengthwise into 1/2 inch thick slices about 2-3 inches wide. Lay the slices onto the aluminum foil (do not stack any of the slices). Season the eggplant with salt and set aside.
Preheat the oven to 375 degrees Fahrenheit. In a small sauce pan combine the sesame oil, water and paprika. Bring the ingredients to a boil on the stove top. Then lower the heat to simmer for 10 minutes. Stir frequently. Transfer the sauce to a heat resistant small bowl using a strainer to filter out the sediment. Brush the paprika sauce onto the top side of the eggplant slices.
Bake the eggplant in the oven for 15-20 minutes. While the eggplant bakes, combine the cumin and cayenne pepper in a small bowl. To serve place the eggplant slices on a plate with with lemon wedges and the cumin-cayenne pepper mix on the side for the purpose of adding flavor to the eggplant slices.