Moroccan Roast Eggplant

  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 74
  • Fat 5g
  • Cholesterol 0mg
  • Sodium 105mg
  • Carbohydrate 9g
  • Fiber 3g
  • Protein 2g