Crispy Spiced Eggplant with Rustic Tomato Sauce

Golden, crispy on the outside and tender on the inside, this flavorful eggplant recipe is seasoned with warm Moroccan spices and served with a simple homemade tomato sauce. It’s easy to prepare and perfect as an appetizer or side dish.

Ingredients

For the Eggplant

• 1 large eggplant
• Olive oil
• Vegetable oil, for frying

For the Marinade

• 1 teaspoon paprika
• 1 teaspoon red pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ fresh garlic clove, finely minced
• Fresh chopped cilantro
• Salt, to taste
• Olive oil

For the Tomato Sauce

• 2 ripe tomatoes
• 1 garlic clove
• 1 teaspoon dried thyme
• 1 tablespoon tomato paste
• Olive oil
• Salt, to taste

Instructions

Prepare the Eggplant

Cut the eggplant into thick, even slices. Using the tip of a knife, lightly score the surface of each slice with shallow crisscross cuts. This allows the seasoning to penetrate the eggplant without cutting all the way through.

Season the Eggplant

In a small bowl, combine the paprika, red pepper, cumin, garlic powder, fresh garlic, cilantro, salt, and a generous drizzle of olive oil. Stir until the mixture forms a smooth marinade, then spread it evenly over both sides of every eggplant slice.

Fry Until Golden

Heat vegetable oil in a skillet over medium heat. Fry the eggplant slices until they develop a deep golden color and become soft in the center. Place them on paper towels to drain any excess oil.

Make the Tomato Sauce

Blend the tomatoes, garlic, thyme, olive oil, and salt until smooth. Transfer the mixture to a saucepan, add the tomato paste, and cook over medium heat, stirring occasionally, until the sauce thickens and the flavors come together.

Serve

Arrange the warm eggplant on a serving plate and spoon the tomato sauce over or alongside it. Finish with a sprinkle of fresh cilantro and serve immediately with crusty bread or your favorite main dish.