You are here: Home » Recipes » Moroccan Roast Eggplant Moroccan Roast Eggplant Recipe by Relish Contributor Yield 8 servings Ancient Jewish cultures of Morocco, Tunisia, Spain, Italy and Portugal offer intense spice-laden dishes that add panache to any Passover table. PrintEmail Ingredients 2 medium eggplants, pierced all over with tines of a fork1 small red onion, minced1 medium tomato, chopped2 tablespoons extra-virgin olive oil2 tablespoons lemon juice1/2 cup minced flat-leaf parsley1/4 cup chopped pitted green olives1 tablespoon drained capers Instructions Preheat oven to 375F. Place eggplants on a baking sheet with sides and bake 40 minutes until very tender. Cool slightly and scoop pulp from skin into a nonreactive large mixing bowl. Add remaining ingredients, combine well and let cool to room temperature before serving. Spread on Matzo or serve over greens. You can make this up to three days in advance, refrigerate to store and bring to room temperature before serving.