Enjoy this Moroccan-inspired dish which is loaded with Vitamin A, soluble fiber, and many other nutrients! 

Servings: 4          Time: 40 minutes (15 minutes prep time, 25 minutes cooking time)

 

Moroccan-inspired eggplant with Pomegranate seeds
Ingredients:
  • 1 medium eggplant, cubed
  • 1 c. shredded carrots
  • 1 red onion, diced
  • 2 cloves garlic, chopped
  • 1 inch piece of ginger root, peeled and finely chopped
  • 1 tbsp. olive oil
  • 1 orange (or 1/3 cup orange juice)
  • 4 oz. prunes 
  • 1 apple, cored and diced
  • 1/2 c. chopped fresh cilantro
  • 1 tsp. cayenne pepper
  • 1/2 tsp. salt, add more as needed
  • 1/2 cup pomegranate seeds (seeds extracted from 1/2 of a pomegranate), if desired

Directions:

  1. Combine eggplant, carrots, onion, garlic, ginger, and olive oil in large sauté pan. 

  2. Over medium heat, cook vegetables until soft, around 10 minutes. 

  3. Add orange, prunes, apple, cilantro, salt, and pepper. 

  4. Continue cooking covered over medium-low heat for an additional 10 minutes. 

  5. Pour pomegranate seeds on top, if desired

  6. Serve alone, or enjoy with couscous.