Roasted Eggplant Confit

In this case, slow and steady truly does win the race. Using Spice World Slammin’ Moroccan Spice makes this savory confit even better. After a nice long roast in the oven, the eggplant soaks up the Moroccan spice and olive oil so you’ll want to spread it and eat it with everything. Enjoy!
Serves: 4
Total Time: 1 hour


  • 1 medium eggplant, cut in half lengthwise
  • ¾ cup olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp Spice World Slammin’ Moroccan Spice Seasoning Blend
  • 2 Tbsp fresh oregano, finely chopped
  • 2 tsp salt
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  • Preheat oven to 400 degrees F.
  • In a baking dish, coat eggplant halves with olive oil and season with salt and Spice World Slammin’ Moroccan Spice. Arrange the eggplant, cut-side down, and pierce the skin of each half several times with a fork.
  • Allot it to roast in the oven for approximately 45 minutes to an hour, depending on the size and variety of eggplant. The ideal texture should be creamy. Once it reaches this consistency, remove it from the baking dish, drizzle lemon juice on top, and sprinkle with fresh oregano.
Roasted Eggplant Confit