Morrocan eggplant with cauliflower mash

This Moroccan eggplant with cauliflower mash is packed with bold spices and comforting flavours—perfect for when you want a hearty, plant-based meal that doesn’t skimp on taste. The creamy mash balances the rich, spiced eggplant and chickpeas, making it a great option for both vegetarians and anyone looking to mix up their dinner routine.

The magic comes from ras el hanout, a Moroccan spice blend traditionally made from a mix of the best spices a spice merchant has to offer—hence the name, which translates to "head of the shop." It brings warmth, depth, and just a little bit of mystery to every bite.

Bonus: it’s a great way to sneak in extra veggies (not that anyone’s counting).

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Moroccan eggplant with cauliflower mash

Servings: 6

Author: Rebecca McAlister

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

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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 eggplants, diced 2-3cm
• 3 tsp ras el hanout
• 80g extra virgin olive oil
• 1 onion, cut into halves
• 2 cloves garlic, peeled
• 2 tbsp tomato paste
• 2 tsp vegetable stock paste
• 400g canned tomatoes
• 400g canned chickpeas, drained
• 3 sprigs fresh coriander, roughly chopped

Preparation

Cauliflower Mash

1. Preheat the oven to 180°C.
2. Add 800g water to the Thermomix® bowl. Insert the simmering basket and weigh in 500g diced potatoes.
3. Place Varoma® dish onto the mixing bowl lid and add the chopped cauliflower and 2 cloves of garlic.
4. Steam for 22 min/Varoma®/speed 2 until the vegetables are soft.

Moroccan eggplant

1. Meanwhile, in a large heavy-based frying pan (oven safe if you have one), coat the 2 eggplants (diced 2-3cm) in 80g olive oil and 3 tsp ras el hanout. Sauté until soft and golden.
2. Once the potatoes and cauliflower are done, drain the water and return the potato and cauliflower to the Thermomix® bowl with 125g sour cream and juice of 1 lemon. Mash for 20 sec/speed 4.
3. Return the mash to the Varoma® dish, using the lid as a drip tray.
4. Rinse the Thermomix® bowl, then add 2 cloves of garlic and 1 onion (cut into halves) and chop for 3 sec/speed 5. Scrape down the sides, then add 20g olive oil and sauté for 3 min/120°C/speed 1.
5. Add 2 tbsp tomato paste, 2 tsp vegetable stock paste, 400g canned tomatoes, 400g canned chickpeas (strained through your simmering basket), and 3 sprigs fresh coriander (roughly chopped). Cook for 6 min/100°C/speed 2.
6. Combine the eggplant and tomato sauce in your oven-proof pan or baking dish and top with the mash. Sprinkle with more ras el hanout and a drizzle of olive oil.
7. Bake, uncovered, for 20 minutes until golden.

Tools and Equipment

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

Notes

If you don't have a large oven-proof frying pan, transfer the eggplant into a large baking dish before adding the other ingredients.

OVEN SETTINGS

Unless otherwise stated temperatures are for a fan-forced oven.

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