Moroccan Eggplant
April 12, 2007 Lynn R. - Home Cook
About
This spicy main dish has a wonderful combination of flavours and the chickpeas give added fiber. I used free range venison instead of beef or lamb. Can be made without meat if that is your preference. Would be nice served over rice or quinoa but also good (and lower in carbs) when served on its own.
Ingredients
| Eggplant | 1 ea, sm - med | |
| Organic ground beef or lamb (optional) | 1 lb | |
| Onion | 1 ea medium | |
| Garlic | 3 cloves | |
| Chickpeas | 1 can | |
| Tomatoes | 1 can | |
| Chili powder | 1 tsp | |
| Cinnamon | 1 tsp | |
| Cumin | 2 tsp | |
| Salt & pepper | To taste |
Directions
- Cut eggplant into cubes. Salt and let drain for one hour.
- Sauté meat, onion and garlic in one tablespoon oil.
- Add rinsed and drained chickpeas, tomatoes, eggplant and spices.
- Simmer 10 minutes on medium to low.
Top feature image of eggplants in basket by Consell Comarca Baix Empordà / Wikimedia Commons.
Above left photo created with a combination of:
Eggplant photo by Suat Eman, courtesy, FreeDigitalPhotos.net; Moroccan flag photo from Florida Center for Instructional Technology.
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