Marrakesh Roasted Eggplant Appetizer by Easykitch

Ingredients

• 2 large eggplant, halved lengthwise
• 4 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 400g (14 oz) crushed tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt (adjust to taste)
• 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat oven to 200°C (400°F).
2. Score the flesh of the eggplant halves in a diamond pattern, brush with 2 tbsp olive oil, and bake for 30-35 minutes until tender and golden.
3. Heat the remaining 2 tbsp oil in a skillet over medium heat, add garlic and cook for 1-2 minutes until fragrant.
4. Stir in crushed tomatoes, cumin, paprika, cayenne, and salt, simmering for 10 minutes until thickened.
5. Spoon the tomato mixture over the roasted eggplant halves and return to the oven for 5 minutes.
6. Garnish with fresh cilantro before serving warm until ready to serve.