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Tori Ritchie

Braised Moroccan Eggplant

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Side Dish Handbook
The Side Dish Handbook

By Tori Ritchie

Published 2015

  • About

Ingredients

  • 1 large Italian eggplant, about 1 lb (500 g), trimmed and cut into ½-inch (12-mm) cubes

Method

Put the eggplant cubes in a colander, sprinkle with 1 tsp salt, and toss to coat evenly. Set the colander in a sink and let the eggplant stand for 10 minutes (liquid will bead up on the flesh). Meanwhile, in a small bowl, stir together the cumin, paprika, and coriander. Pour the tomatoes and their ju

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Christopher Korody
from United States

Author has you make a spice mix but neglects to tell you when to add it. I added it with the tomatoes - if you don’t like cumin reduce it to 1/4tsp. Nice tasty dish.

ckbk
from United Kingdom

Hi Christopher – thanks for alerting us to the issue – we'll contact the author to get a correction/clarification.

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