How to cook Tunisian eggplants

Eggplant, also known as aubergine, is a versatile vegetable that is popular in various cuisines around the world. One delicious way to prepare eggplant is by a flavorful Tunisian dish. Tunisian cuisine is known for its use of aromatic spices, and are often featured prominently in their dishes. In this article, we will explore how to cook Tunisian eggplants and create a mouth-watering dish that is sure to impress your taste buds.

The first step in preparing Tunisian eggplants is to select the right eggplant. Look for eggplants that are firm, plump, and shiny. Avoid any with soft spots or blemishes. Tunisian cuisine typically uses the traditional pear-shaped eggplant, but you can also use the more common elongated variety if desired.

Once you have your eggplants, the next step is to prepare them for cooking. Start by washing the eggplants and patting them dry with a paper towel. Trim off the stem and cut the eggplants into thick slices or cubes, depending on your preference. You can also leave the skin on, as it adds texture and flavor to the dish.

Now it’s time to add flavor to the eggplants. In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, and a pinch of salt. Mix the ingredients together until well combined. Add the eggplant slices to the bowl and toss them gently to coat them evenly with the spice mixture. Let the eggplants marinate for about 15-20 minutes to allow the flavors to meld.

While the eggplants are marinating, preheat your oven to 400°F (200°C). Once the oven is heated, spread the marinated eggplant slices in a single layer on a baking sheet lined with parchment paper. Roast the eggplants in the oven for 25-30 minutes or until they are tender and slightly browned. Turn them halfway through cooking to ensure even browning.

While the eggplants are roasting, you can prepare the sauce that will accompany them. Tunisian cuisine often relies on a mix of spices and herbs to create rich and aromatic sauces. In a separate saucepan, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent. Then add crushed tomatoes, tomato paste, chopped bell peppers, chopped chili peppers, and a pinch of sugar. Season the sauce with spices such as ground cumin, ground coriander, chili powder, and salt to taste. Simmer the sauce over low heat for about 20-25 minutes, allowing the flavors to combine and the sauce to thicken.

Once the eggplants are cooked and the sauce is ready, it’s time to bring everything together. Arrange the roasted eggplant slices on a serving dish and generously drizzle the flavorful sauce over them. Garnish with fresh herbs like mint or parsley, and if you prefer, sprinkle some crumbled feta cheese on top. Tunisian eggplant is often served as a side dish but can also be the star of a vegetarian meal when accompanied by some couscous or crusty bread.

In conclusion, cooking Tunisian eggplants is a simple and delicious way to enjoy this versatile vegetable. By marinating the eggplants with fragrant spices and roasting them to perfection, you create a dish bursting with flavor. The accompanying sauce adds depth and complexity to the dish, making it a true culinary delight. So, why not give this recipe a try and bring a taste of Tunisian cuisine to your table?