Moroccan Eggplant with Cauliflower Mash

One of the things I love about being in a small business, is getting to support other small business owners! So I was really excited to discover Spicery Australia right here in Canberra.

This Mum-and-Dad business creates specialty blends of household favourites, like taco seasoning, steak rub and this beaut Moroccan spice rub. Most of the time I make my own blends (the Thermomix is great for grinding spices!) but I love that these products contain no fillers, additives or preservatives.

So anyway, this recipe was inspired by some glorious plump eggplants I grew this summer. It’s simple and really delicious. Plus, it’s lower in carbs. Enjoy!

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Moroccan Eggplant with Cauliflower Mash

Servings: 6

Author: Rebecca McAlister

Prep time: 30 MinCooking time: 20 MinTotal time: 50 Min

Ingredients

Cauliflower Mash

• 500g potatoes, diced 2-3cm 
• 1 cauliflower, roughly chopped 
• 2 cloves garlic, peeled 
• 125g sour cream 
• 1 lemon, juice only

Moroccan eggplant

• 2 eggplant, diced 2-3cm 
• 3 tsp Moroccan spice rub 
• 80g extra virgin olive oil 
• 1 onion, cut into halves 
• 2 cloves garlic, peeled 
• 2 tbsp tomato paste 
• 2 tsp vegetable stock paste 
• 400g can of tomatoes 
• 400g can of chickpeas, drained 
• 3 sprigs fresh coriander, roughly chopped

Preparation

Cauliflower Mash

1. Pre-heat oven to 180 degrees. 
2. Add 800g water to Thermomix bowl. Insert simmering basket. Weigh in 500g diced potatoes. 
3. Place Varoma dish onto mixing bowl lid and add chopped cauliflower and 2 cloves of garlic. 
4. Steam 22 minutes/Varoma/speed 2 until vegetables are soft.

Moroccan Eggplant

1. Meanwhile, in a large heavy-based frying pan (oven safe if you have one), coat eggplant in olive oil and Moroccan spice and saute until soft and golden. 
2. Once potato and cauliflower is done, drain water and return potato and cauliflower to Thermomix bowl with sour cream and lemon juice. Mash 20 seconds/speed 4. 
3. Return mash to Varoma dish, using the lid as a drip tray. 
4. Rinse Thermomix bowl, then add 2 cloves of garlic and onion and chop 3 seconds/speed 5. Scrape down the sides, then add 20g olive oil and saute 3 minutes/120 degrees/speed 1. 
5. Add tomato paste, stock paste, tomatoes, chickpeas (strain through your simmering basket) and coriander and cook 6 minutes/100 degrees/speed 2. 
6. Combine eggplant and tomato sauce in your oven proof pan or baking dish and top with mash. 
7. Sprinkle with Moroccan spice and a drizzle of olive oil. Bake, uncovered for 20 minutes until golden.

Tools and Equipment

1. Large heavy-based frying pan and/or oven proof dish

Recommended Products:

Spicery Australia Morrocan Spice Rub

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