Marrakech Eggplant and Toms

Marrakech Eggplant and Toms

Marrakech Eggplant and Toms


  • 500g Organic Tomato, Cherry


Place eggplants in large bowl and cut into slices 1cm thick. Drizzle with olive oil, add tomato paste and rub into the eggplant to evenly coat. Heat frying pan, add egg plant in 3 batches and cook for 4 minutes on each side or until tender. Heat olive oil in a pan, add onion, garlic and salt, cook until onion is soft. Add spices, tomatoes, and saffron, cover and cook until all tomatoes have softened. Season. Layer eggplant and tomatoes with cooking juices on a platter. Scatter with pine nuts and serve.


4 people

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