Moroccan Roast Eggplant

  • 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.


2 medium eggplants, pierced all over with tines of a fork
1 small red onion, minced
1 medium tomato, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/2 cup minced flat-leaf parsley
1/4 cup chopped pitted green olives
1 tablespoon drained capers


  1. Preheat oven to 375F.
  2. 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.
  3. You can make this up to three days in advance, refrigerate to store and bring to room temperature before serving.  



Get every new post delivered to your Inbox.

Join 261 other followers