Moroccan Eggplant With Garbanzo Beans Recipe Foodcom

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!

MOROCCAN EGGPLANT AND CHICKPEAS

Steps:

• Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
• Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
• Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
• Add garbanzo beans, lentils, red chili flakes, and raisins.
• Simmer for another 5 minutes.
• Season with salt and pepper.
• Serve sprinkled with chopped cilantro.

MOROCCAN STUFFED EGGPLANT

Steps:

• Leaving the stem on, slice the eggplant in half lengthwise and place it, cut side down, on an oiled baking sheet. Cover it with aluminum foil and bake at 375 degrees for about 50 minutes, or until tender.
• Saute the onion, garlic and spices in 3 T olive oil until the onion is translucent. Stir often to prevent burning.
• Add the chopped tomatoes and simmer, covered, for 3 to 4 minutes.
• Meanwhile, in a separate pot, heat the 2 T of olive oil. Toss the rice and lentils in the hot oil for a couple of minutes until the color of the rice changes to golden-brown. Immediately add 2 cups of water (stand back! It will splatter), bring it to a boil and simmer, covered, for about 10 minutes until the water is absorbed. Remove from heat.
• Add the rice, chickpeas and raisins.
• Stir in the sauteed onion-tomato mixture, the lemon juice and the parsley. Add garam masala, hot sauce and salt and pepper to taste.
• Turn the baked eggplant halves over in the baking pan. With a fork or spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow in the middle if desired. Mound half of the filling on each half.
• Bake, covered, at 375 degrees for 20 minutes.
• Sprinkle with feta cheese and serve.

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 STYLE EGGPLANT

Steps:

• Slice eggplants 2cm thick. Soak in water to which you have added the tablespoon of salt. Leave for 15 minutes.
• Meanwhile, roast capsicums until skin is charred, place in a plastic or paper bag, close tightly and leave to cool.
• Lift eggplant from water and steam the slices for 10 minutes. Drain and press lightly with a clean cloth to extract most of the liquid. Chop into 1cm dice and set aside.Roast cumin seeds until fragrant and grind to a coarse powder in a mortar and pestle.
• Remove skin and seeds from capsicums and chop into 1cm dice. Combine with eggplant.
• Heat oil in a wide frying-pan and saute the garlic for a minute until it starts to smell delicious. Tip in the eggplant mixture together with the ground cumin, salt and red pepper flakes. Saute for 5 minutes, stirring. Now add the tomato sauce and cook until thick. Taste and adjust seasoning. Dribble in the lemon juice and most of the parsley. Scoop into a flat dish to serve and decorate with the rest of the parsley.
• Serve warm or cold.

MOROCCAN GRILLED EGGPLANT WITH TOMATO SAUCE

Steps:

• TO MAKE SAUCE.
• Heat oil in heavy pan with a tight lid.Add onion, carrot, and celery and saute until soft, but not brown.
• Add tomatoes, wine or stock, and tomato paste and bring to a boil.
• Cover, reduce heat to a simmer and cook for 20 minutes.
• Stir in cinnamon, cumin, coriander, salt, pepper, and raisins.
• Simmer uncovered for 15 minutes, stirring occasionally until thick.
• Remove form heat and add 1/4 c cilantro.
• TO MAKE DISH.
• Preheat oven to 350 degrees.
• Grease bar-be-que and preheat.
• Slice eggplants lengthwise into 1/4 in slices and brush both sides with olive oil.
• Grill eggplant on both sides until golden brown and soft or fry in frying pan.
• Oil a 12 cup baking dish.
• Spread a layer of sauce on the bottom, then a single layer of eggplant, repeating until eggplant is all used up, ending with sauce.
• Overlap tomato slices on top and sprinkle with pine nuts.
• Bake for 30 minutes until nuts are golden.
• Let rest for a few minutes, sprinkle with cilantro, and serve.