Moroccan Spiced Eggplant with Kale

While trying to use up all food in the house during packing, I came across this super easy recipe. Holy Eggplant! So delicious and ready to eat in 20 minutes. You can stuff it in a pita, or serve this warm, tasty mix of goodness over quinoa (I did that), rice or pasta. Have fun with it and enjoy!

Original inspiration from Chef Scott at the Improvised Chef

Prep time: under 10 minutes

Cook time: 10-12 minutes

Serves 2-3


  • 1 eggplant, cut into 3/4” cubes*
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 – 15oz can diced tomatoes
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp coriandor
  • 1/2 cup golden raisins
  • 1/4 cup red wine vinegar
  • 1- 1/2 cups water or vegetable stock
  • 4 cups kale, stemmed and chopped (1 bunch)
  • 1 tsp dried thyme
  • salt to taste

*I don’t usually peel my eggplant, but you can choose to do so before cutting into cubes.


  1. Heat a large pan over medium heat, and water saute onions until translucent, about five minutes. Add eggplant, cook for five minutes, stirring occasionally. Add tomatoes, herbs, all spices, and water or broth. Stir to combine thoroughly. Cover pan and simmer low for 20 minutes.
  2. While the eggplant simmers, soak raisins in the vinegar. Once the eggplant mixture has thickened slightly, add the raisins, vinegar, and kale. Cook, stirring frequently, until kale has just barley wilted. Season with salt to taste.