Ingredients with Measurements:
- 2 large eggplants, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 2 large tomatoes, diced
- 1/2 cup tomato paste
- 1/4 cup red wine vinegar
- 1/4 cup honey
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Salt and pepper, to taste
Special Equipment Needed:
- Baking sheet
- Large skillet
- Blender or food processor
Step-by-Step Instructions:
1. Preheat oven to 400 degrees F.
2. Place eggplant cubes on a baking sheet and drizzle with olive oil. Sprinkle with garlic, cumin, paprika, coriander, turmeric, and cinnamon. Roast for 20-25 minutes, stirring occasionally, until eggplant is tender and lightly browned.
3. Heat a large skillet over medium heat and add the tomatoes, tomato paste, red wine vinegar, honey, parsley, and mint. Simmer for 10 minutes, stirring occasionally.
4. Transfer the roasted eggplant to the skillet and stir to combine. Simmer for an additional 5 minutes.
5. Transfer the mixture to a blender or food processor and blend until smooth.
6. Return the mixture to the skillet and season with salt and pepper, to taste. Simmer for an additional 5 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: 400 degrees F
Serving Size: 4-6
Nutritional Information:
Calories: 200
Fat: 7g
Carbohydrates: 29g
Protein: 4g
Substitutions for Ingredients
- Eggplant: zucchini, squash, or mushrooms
- Olive oil: avocado oil
- Red wine vinegar: balsamic vinegar
- Honey: maple syrup or agave nectar
- Parsley: cilantro or basil
Variations:
- Add cooked chickpeas or lentils for added protein
- Add diced bell peppers or onions for added flavor
- Add a pinch of red pepper flakes for a spicy kick
Tips and Tricks:
- Roast the eggplant cubes in a single layer on the baking sheet for even cooking.
- Make sure to stir the mixture occasionally while simmering to prevent burning.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve matbucha with roasted eggplant and tomatoes over cooked quinoa or rice, topped with fresh parsley and a dollop of Greek yogurt.
Garnishes:
Fresh parsley, Greek yogurt, toasted pine nuts, crumbled feta cheese.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested Side Dishes:
Roasted vegetables, quinoa, rice, green salad.
Troubleshooting Advice:
If the mixture is too thick, add a splash of water or vegetable broth to thin it out.
Food Safety Advice:
Refrigerate leftovers promptly and consume within 5 days.
Food History:
Matbucha is a traditional Moroccan dish made with roasted tomatoes, peppers, and eggplant. It is typically served as a side dish or dip.
Flavor Profiles:
This dish is savory and slightly sweet, with a hint of smokiness from the paprika.
Serving Suggestions:
Serve as a side dish or dip with crackers or pita chips.
Related Categories
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Region: Moroccan