Braised Moroccan Eggplant

banner

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