PCC Moroccan Eggplant | PCC Natural Markets

PCC Moroccan Eggplant

Serves: 12

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Preheat oven to 425° F.

Toss eggplant with 3 tablespoons oil and sprinkle with salt. Roast until darkened around the edges, but not too soft or burnt, 20 to 30 minutes. Cool.

In a large bowl, whisk together vinegar, lemon juice, ginger, sugar, paprika, lemon zest, dried mint, cumin, coriander, garlic, cinnamon and cayenne.

Gently toss the seasoning mixture with the eggplant, chickpeas, tomatoes, green onions, cilantro and fresh mint.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: eggplant, spices


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccnaturalmarkets.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login