Moroccan Eggplant Recipes

MOROCCAN FRIED EGGPLANT

Steps:

• Wash the eggplants and cut off the ends.
• Pare the skin off of the eggplants in strips to leave a striped effect.
• Cut each eggplant into 1/4" slices and set aside.
• In a mixing bowl, blend the beaten eggs with the spices. Add the eggplant and mix well so the eggplant slices are coated.
• In a large frying pan, pour enough oil to coat the bottom.
• Heat the oil for several minutes over medium heat. Once the oil is hot, cook the eggplant in batches, turning over several times, until golden brown.
• Transfer to a plate lined with paper towels to drain.
• Serve warm or at room temperature.

MOROCCAN EGGPLANT SALAD

Steps:

• Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
• Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
• Transfer to a cutting board and cut off and discard stem. Scrape flesh from skin and coarsely chop. Toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
• Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW

Steps:

• Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
• Chop the onion roughly.
• Mince the garlic.
• Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
• Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
• Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
• Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
• Salt and pepper to taste.
• Serve over rice / pasta / cous cous / even toast would be yummy.
• The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!