Moroccan Fried Eggplant Recipes

MOROCCAN-STYLE CHICKEN AND EGGPLANT STEW

Moroccan-Style Chicken and Eggplant Stew image

With many spices that light up the flavors and chicken that falls from the bone, this hearty dish gets them asking for seconds. Eggplant never had it so good.

Provided by Blue Buddha

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 2h1m

Yield 6

Number Of Ingredients 20

Ingredients

1 teaspoon olive oil
1 large eggplant, cut into 1-inch cubes
6 tablespoons olive oil, divided
1 pinch salt and ground black pepper to taste
2 cups sliced onions
12 cloves garlic, chopped
1 tablespoon paprika
1 ½ teaspoons coarse kosher salt
1 ½ teaspoons ground coriander
1 ½ teaspoons ground fennel seeds
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 (14.5 ounce) cans stewed tomatoes, hand-crushed and juice reserved
2 cups sliced red bell peppers
½ cup white wine
3 tablespoons fresh lemon juice, or more to taste
1 (4.5 pound) whole chicken, separated and breasts split and skinned
1 tablespoon chopped fresh marjoram

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.
Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.
Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.
Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.

Nutrition Facts : Calories 991 calories, Carbohydrate 26.7 g, Cholesterol 255.4 mg, Fat 66.7 g, Fiber 8.1 g, Protein 67.5 g, SaturatedFat 16.8 g, Sodium 1053.7 mg, Sugar 11.6 g

EGGPLANT WITH GARLIC SAUCE

Eggplant with Garlic Sauce image

A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!

Provided by Whats that Burning smell?

Categories World Cuisine Recipes Asian Chinese

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster sauce

Steps:

Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g

MOROCCAN STUFFED EGGPLANT

Moroccan Stuffed Eggplant image

This is a derivation of a recipe called Eggplant Marrakech from "Sundays at Moosewood Restaurant". The original recipe called for Berbere (a spice mix), vermicelli, cooked brown rice and cooked chickpeas. I didn't have any of that, so I substituted masalas, jasmine rice, baby Bella mushrooms and uncooked lentils. It turned out well -- spicy and delicious. It is definitely not a low-salt dish, though! You can substitute mixed spices for the masalas if you wish. Enjoy!

Provided by MomtoAJC

Categories One Dish Meal

Time 2h10m

Yield 4 eggplant servings, 4 serving(s)

Number Of Ingredients 21

Ingredients

1 large eggplant
1 red onion, finely chopped
3 garlic cloves, minced
1 teaspoon tandoori masala
1 teaspoon paprika
1 teaspoon cumin seed
1/4 teaspoon ground cloves
3 tablespoons olive oil
1/2 cup tomatoes, chopped
2 tablespoons olive oil
1/2 cup jasmine rice
2 1/2 cups water, separated
7 baby portabella mushrooms, chopped
1/3 cup lentils
1/2 cup raisins
3 tablespoons lemon juice
1 tablespoon parsley
1/2 tablespoon garam masala
1/2 teaspoon hot sauce
salt & freshly ground black pepper, to taste
1/2 cup feta cheese

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.

Nutrition Facts : Calories 448.1, Fat 22.2, SaturatedFat 5.4, Cholesterol 16.7, Sodium 254.3, Carbohydrate 56.5, Fiber 10.3, Sugar 20.8, Protein 11.7

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