Moroccan Spiced Eggplant With Tomatoes and Labneh

20 mins Prep Time

45 mins Cook Time

Written By

Vicky Tran

Heavily inspired by the original Moroccan dish known as “ Zaalouk,” this recipe does not change much from traditional iterations other than leaving the eggplant and tomatoes whole for a more rustic presentation. In most authentic Zaalouk recipes, you will find that once roasted or cooked, the eggplant and tomatoes are stewed together until happily married and a semi-homogeneous dip-like consistency is reached for ultimate scooping as a dip. Still using all of those deep earthy spices like cumin, paprika, and fresh herbs to finish, I have added another creamy, tangy component by layering this entire dish on silky and lightly tart labneh. Best when served as a vegetarian main or as a side with couscous and toasted pita.

Ingredients

Moroccan Spiced Eggplant With Tomatoes and Labneh

3 mini purple eggplants (approximately 1 pound total weight)
2 pints whole cherry or grape tomatoes
2 garlic cloves, rasped
1/2 cup labneh (or hung yogurt)
1/4 cup slivered almonds, toasted
4 tablespoons extra-virgin olive oil
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon

Directions

Moroccan Spiced Eggplant With Tomatoes and Labneh

4 Steps

Step 1

To prepare the eggplant for roasting, in a small bowl combine half of the extra-virgin olive oil, rasped garlic cloves, kosher salt, ground cumin, smoked paprika, as well as ground cinnamon and mix until an even paste-like consistency is formed and set aside.
Step 2

Cut the mini purple eggplant in halves lengthwise, and score the flesh of each half into a cross hatch pattern, being careful to not cut unto the skin. Use a brush and brush the spice paste onto the flesh of each half, being sure to get in between the slits of the score marks.
Step 3

Place the seasoned eggplant halves cut side down in a wide oven proof skillet or roasting tray. Toss the remaining extra-virgin olive oil as well as kosher salt and black pepper with the whole cherry tomatoes and fill in the gaps of the roasting tray with them. Cover the roasting tray with aluminum foil and bake in a preheated 400°F oven for 25 minutes. After 25 minutes, remove the aluminium foil wrap, flip the eggplant halves so that the eggplant pieces are now flesh side up and roast for another 15-20 minutes until completely softened. If desired, broil on high for the remaining 2 minutes to get a charred finish.
Step 4

To plate, spread the labneh onto the base of a large platter, carefully place the roasted eggplant and tomatoes over top, then sprinkle with the toasted almond slivers as well as the chopped cilantro and chopped parsley. Serve with toasted pita bread or couscous.