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Slow-Baked Moroccan Eggplant with Ras el Hanout, caramelized garlic, shallots and tomatoes. A rustic side dish that can be turned into a hearty vegan main. Serve with Basmati Rice or homemade Pita bread, and Tzatziki Sauce.

For those who are not familiar before Ras el Hanout : Literally translated as “head of shop,” the Arabic phrase ras el hanout really means “top shelf.” Legend has it this Moroccan spice blend was created by North African spice dealers who would mix together the best of what they had on offer, thus creating a heady, aromatic signature blend—sometimes 50 individual spices deep. Here the vibrant, earthy mix is pared down to just eight spices (plus salt), including cinnamon, cumin, coriander, allspice, black pepper, and ginger.

If you want to do it yourself:

Ras el Hanout Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander seeds
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

Long thin eggplant roast in the oven low and slow, with a copious amount of olive oil, until their centers are creamy and their edges are caramelized. Infused with Moroccan spices -Ras el Hanout that you can buy or make at home, your kitchen will smell amazing. Slow roasting the eggplant in the oven for a couple of hours will yield meltingly tender eggplant while allowing one time to putter around the house and get other things done.

Serve this Slow-Baced Moroccan Eggplant as a flavorful side dish with basmati rice, tzatziki or hummus or baba ganoush and a fresh salad like tabbouleh, legume salads even this.

This recipe is best made with smaller, Japenese-style eggplant that is most easily found at the farmers market. I would even dare to say, the smaller the eggplant, the better the results. Seek out long thin eggplants- Japanese, Chinese or Fairytale eggplant, these work the best here.

Slow-Baked Moroccan Eggplant Ingredients

• 2 lbs eggplant- Japanese, Chinese or fairytale
• 10 garlic cloves
• 2 fat shallots, quartered
• 3/4 cup olive oil
• 1 1/2 teaspoons salt
• 2 teaspoons ras el hanout
• 1 teaspoon caraway seeds (or sub fennel seeds)
• 1/2 teaspoon pepper
• 4 medium tomatoes (or 1 lb cherry tomatoes)
• large lemon zest pieces, from one lemon (use a veggie peeler or sharp knife)

Garnish

 kalamata or Moroccan olives, Italian parsley, chili flakes ( like Aleppo or Urfa)

I will share the recipe for pita bread with you …

Slow-Baked Moroccan Eggplant Instructions

• Preheat oven to 375F
• Cut eggplant in half lengthwise (no thicker than 3/4 inch) and place in an ovenproof baking dish along with the whole garlic cloves and shallots.
• In a small bowl, mix the olive oil, salt, pepper, ras el hanout, and caraway seeds.
• Pour over the eggplant and toss well to coat. Cover with foil and bake 20 mins on the middle rack.
• After the first 20 minutes, lower heat to 350F and uncover. Add the tomatoes, zest and give a toss.
• 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 here and check more often if eggplants are very small.
• Once the eggplant is very tender, and edges are crisp, pull out of the oven, cover lightly with foil until ready to serve. Garnish with the olives, fresh herbs and optional chili flakes.
• Serve warm or at room temp.

Notes

• You can store it in the refrigerator after it has cooled down well, then reheat it or consume it cold.
• Consume within 2 days.