Meltingly Tender Moroccan Eggplant Recipe
Slow-Baked Moroccan Eggplant with Ras el Hanout, caramelized garlic, shallots and tomatoes. A rustic side dish that can be turned into a hearty vegetarian main.
How to Make the Best Meltingly Tender Moroccan Eggplant
This slow-baked Moroccan eggplant is a revelation in texture and flavor. The long, gentle cooking time transforms the eggplant into something impossibly silky and rich, while the ras el hanout spice blend infuses every bite with warm, aromatic notes of North African cuisine. The caramelized garlic cloves and shallots add sweetness and depth that make this dish absolutely irresistible.
What makes this recipe special is its versatility. Serve it as an elegant side dish alongside grilled lamb or chicken, or make it the star of a vegetarian spread with fresh pita bread, cooling tzatziki, and a bright salad. The tomatoes break down during baking to create a luscious sauce that’s perfect for soaking up with crusty bread.
The key to success is patience—don’t rush the baking time. When the eggplant is truly ready, it will be melt-in-your-mouth tender with beautifully caramelized edges. This dish is equally delicious served warm from the oven or at room temperature, making it perfect for entertaining.
Meltingly Tender Moroccan Eggplant
Slow-Baked Moroccan Eggplant with Ras el Hanout, caramelized garlic, shallots and tomatoes. A rustic side dish that can be turned into a hearty vegetarian main.
Ingredients
Eggplant
Instructions
Preparation
- Preheat oven to 375°F.
- Cut eggplant in half lengthwise (or slices 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 minutes on the middle rack.
Slow Baking
- After the first 20 minutes, lower heat to 350°F and uncover.
- 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.
- Once the eggplant is very tender and the edges are crisp, pull it out of the oven, cover lightly with foil until ready to serve. Garnish with olives, fresh herbs and optional chili flakes. Serve warm or at room temperature.
Notes
- This recipe makes a big batch—feel free to cut in half for smaller servings.
- Please be patient with the baking time and check more often if eggplants are very small.
- Serve with Basmati Rice or homemade Pita, and Tzatziki Sauce for a complete meal.
