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GoFarm Blog

Morroccan Eggplant


  • 2 medium eggplant

  • 1 zucchini

  • 10 cloves garlic

  • 1/2 onion, thickly sliced

  • 3/4 cup olive oil

  • 1 1/2 tsp salt

  • 2 tsp ras el hanout spice mix (see below)

  • 1/2 tsp pepper

  • 1 quart cherry tomatoes

  • Large lemon zest pieces, from one lemon

Ras el Hanout Spice Mix

  • 1 tsp coriander

  • 1 tsp cumin

  • 1 tsp nutmeg

  • 1/2 tsp ground ginger

  • 1/2 tsp ground allspice

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground white pepper

  • 1/2 tsp ground cardamom

  • 1⁄2 tsp ground clove

  • 1/2 tsp salt

Garnish (Mix and Match)

  • Kalamata or Moroccan olives

  • Italian parsley

  • Fresh dill

  • Chili flakes Directions

  1. Preheat oven to 375 F.

  2. Mix all ingredients for the ras el hanout spice mix together in a small bowl. Set aside 2 teaspoons and store the remainder in a sealed jar for later use.

  3. Cut eggplant and zucchini in quarters or eighths lengthwise (no thicker than 3/4 inch) and place in an ovenproof baking dish along with the whole, peeled garlic cloves and the onion.

  4. In a small bowl, mix the olive oil, salt, pepper, and ras el hanout.

  5. Pour over the eggplant and toss well to coat. Cover with foil and bake 20 mins on the middle rack.

  6. After the first 20 minutes, lower heat to 350 F and uncover. Add the tomatoes, zest and give a toss.

  7. Continue baking 50 - 75 minutes, uncovered, checking every 20 minutes, giving a gentle stir, until the eggplant is meltingly tender and creamy. Depending on the eggplant size, the time may vary. Please be patient and check more often if eggplants are very small.

  8. Once the eggplant is very tender, and edges are crisp, remove from the oven, cover lightly with foil until ready to serve. Garnish with the olives, fresh herbs and optional chili flakes.

  9. Serve warm or at room temp.

Recipe and image adapted from:


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