About 10 minutes, between 9 and 12 minutes. The time depends on the size and the amount.
| recipe | Amount or size | Time | Heat | Step |
|---|---|---|---|---|
| Chakchouka - Eggplant with Eggs and Tomatoes | 2 medium eggplants, diced | 9 min | Add the eggplant and stir. Cook 8–10 minutes, until it softens. | |
| Zaalouk – Moroccan Eggplant and Carrot Salad | 3 medium eggplants | 10 min | Add the eggplant and the carrot and the cumin, paprika, hot paprika and turmeric, season with salt and cook ab | |
| Upside-Down Eggplant Rice | 2 large eggplants, cut into round slices | 10 min | Spread a layer of slice the fried eggplant in the bottom of a second pot, set the rice on top, cover and cook | |
| Moroccan Eggplant with Garlic and Cilantro | 3 large eggplants | 10 min | Add the eggplant and the cumin and paprika, season with salt and cook about 10 minutes, stirring and lightly m | |
| Moroccan Zaalouk | 3 medium eggplants | 10 min | Add the eggplant and the cumin, paprika and turmeric, season with salt and black pepper and cook about 10 minu | |
| Cooked Eggplant Salad | 2 large eggplants | 10 min | Add the eggplant and the cumin, season with salt and black pepper and cook about 10 minutes, stirring and ligh | |
| Homemade Pickled Eggplant in Oil | 3 medium eggplants | 12 min | Steam the eggplants 10–15 minutes, until softened but not falling apart. Let cool completely. |