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Spicy Moroccan Steamed Eggplant with Chorizo, Tomato and Red Pepper Relish    

Spicy Moroccan Steamed Eggplant with Chorizo, Tomato and Red Pepper Relish  

This Moroccan spice inspired eggplant was lovely. It is jam packed with flavor and even suitable for meat lovers because the Chorizo and the related spices really comes through with a lot of impact. You could make this a more substantial meal by adding chickpeas to the pan, or serving the eggplant and relish over herbed couscous, but this worked for me as is.

My heart wanted to roast the eggplant in the oven with lots of olive oil, but my mind suggested that the Chorizo already contained a fair amount of it with which to work and I should think of an alternative cooking method. Since I really like the texture of steamed eggplant, which always reminds me of a savory custard, that is the route I took, but I do have to say that I may, at some point when I am not watching my weight, try this again with heat blasted, generously olive oil drizzled, roasted eggplant.

I think it might be even more delicious, which is hard to envision since this version really hit the spot.

1/2 large eggplant, ends removed and scored diagonally

1/2 cup cubed Chorizo

1/2 cup diced red pepper

1/2 cup red onion

1/2 cup halved cherry tomatoes

1 tsp harissa paste (or a glug of your favorite hot sauce and 1/4 tsp of ground cumin and 1/8 tsp of ground coriander -- not the same but it will work in a pinch)

1 tsp olive oil

1 tsp chopped cilantro as a garnish (optional)

Either steam the eggplant in a steamer over boiling water for six minutes, or microwave it for three minutes.

While the eggplant is cooking, put the Chorizo and olive oil in a skillet over medium heat. Cook for a couple of minutes, stirring from time to time, until the Chorizo is caramelizing around the edges.

Add the red pepper and red onion to the pan. Stir to combine and cook for a few more minutes, until the onion is translucent and soft.

Stir in the harissa (or the hot sauce and spices) and one tablespoon of water.

Place the eggplant, flesh side down in the pan. Nestle the tomato halves around it.

Lower the heat and cook for an additional three minutes.

Check for seasoning -- you may want salt (I felt the Chorizo added enough), or you may want to make the dish spicier.

Place the eggplant in a deep dish and spoon the relish over and around it. Drizzle some of the pan juices over the whole thing.


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