Directions:
- Preheat the oven to 200ºC (400ºF/Gas 6).
- Cut the eggplants in half, then score deeply into large cubes (do not slice through the skin).
- Brush the cut surfaces with half the olive oil and place on an oven tray and bake for 10-15 minutes until cooked, then remove from the oven and cut into large cubes.
- Make a small cut in the skin of the tomatoes, plunge into boiling water. Drain, then when cool enough to handle remove the skin and seeds and dice the flesh.
- Heat the remaining olive oil in a frying pan, fry the garlic briefly then add the tomatoes, paprika, cumin, pepper and eggplant.
- Bring to the boil, stirring occasionally.
- Add the vinegar, coriander, half the sliced preserved lemon and simmer for 10 minutes.
- Let stand for a few minutes (should be served warm - not hot), garnish with olives and remaining sliced preserved lemon.
- Serve with bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.96 Kcal (1114 kJ) | ||
| Calories from fat | 176.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.65g | 30% | |
|---|---|---|---|
| Sodium | 93.55mg | 4% | |
| Potassium | 816.44mg | 17% | |
| Total Carbs | 21.54g | 7% | |
| Sugars | 13.58g | 54% | |
| Dietary Fiber | 10.25g | 41% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 15.9mg | 27% | |
| Iron | 0.5mg | 3% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 67.85 Kcal (284 kJ) | ||
| Calories from fat | 45.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 30% | |
|---|---|---|---|
| Sodium | 23.86mg | 4% | |
| Potassium | 208.27mg | 17% | |
| Total Carbs | 5.5g | 7% | |
| Sugars | 3.46g | 54% | |
| Dietary Fiber | 2.61g | 41% | |
| Protein | 0.96g | 7% | |
| Vitamin C | 4.1mg | 27% | |
| Iron | 0.1mg | 3% | |
| Calcium | 11.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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