Moroccan cuisine · Vegetable Dishes

Denjal bel Matisha wa Assel

Eggplant cubes cooked down with tomatoes, honey, and cinnamon into a dark, sweet-and-sour mixture.

Ingredients · for 4 servings

• 3 eggplants (approx. 900 g)
• 600 g ripe tomatoes
• 4 cloves garlic
• 2 tbsp honey
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp paprika (sweet)
• 1 tbsp sesame seeds
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the eggplants into 2 cm cubes, mix with 1 tsp salt, and let drain in a colander for 20 minutes, then pat dry.
2. Blanch the tomatoes, peel, seed, and dice them; cut the garlic into thin slices.
3. Heat 4 tbsp olive oil in a wide pan and fry the eggplant in batches over high heat for 8 minutes until golden brown, then set aside.
4. In the remaining oil, sauté the garlic for 1 minute, add cinnamon, ginger, and paprika, then stir in the tomatoes; cook uncovered for 10 minutes.
5. Return the eggplant, stir in the honey, and simmer everything over low heat for 15–20 minutes until the mixture is dark and glossy and the oil separates at the edge.
6. Toast the sesame seeds in a dry pan until golden brown, sprinkle over the dish, and serve warm with bread as an appetizer or side.