Name: Moroccan-Spiced Roasted Eggplant & Tomatoes (ZAALOUK-inspired)
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4 (Entrée portions)
Ingredients: 1 large (~550 g) eggplant ((unpeeled and cut into bite-size pieces // ~7 cups cubed eggplant as the recipe is written)); 2 Tbsp olive or melted coconut oil ((if avoiding oil, omit)); ½ tsp sea salt; 2 Tbsp olive or coconut oil ((if avoiding oil, sub water)); 1 large white or yellow onion ((thinly sliced)); 3 cloves garlic ((minced)); 1 Tbsp ground cumin; 1 Tbsp smoked paprika; ¼ tsp sea salt ((plus more to taste)); 2 14.5-oz cans diced fire-roasted tomatoes; 1/2 cup water ((or vegetable broth)); 1 cup cooked chickpeas ((optional // well rinsed and drained // or sub cooked lentils)); 1 Tbsp maple syrup or coconut sugar; 2 Tbsp harissa paste ((or sub another favorite hot sauce or chili garlic sauce)); Cilantro or parsley; White rice, brown rice, or quinoa ((or sub cauliflower rice* for grain-free)); Fresh lemon