Best Moroccan Eggplant Recipes

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 CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS

Steps:

• Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
• Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
• Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
• Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

MOROCCAN-STYLE CHICKEN AND EGGPLANT STEW

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.

MOROCCAN EGGPLANT (AUBERGINE) FRITTERS

Steps:

• Microwave eggplant until tender.
• Transfer to processor and puree.
• Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
• Place 1 rounded tablespoonful of mixture into flour and turn to coat.
• Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
• Flatten between palms of hands forming 3 inch oval patties.
• Transfer to baking sheet.
• Repeat, using up all of eggplant mixture.
• Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
• Add patties and cook until golden-brown, about 3 minutes per side.
• Transfer to paper towels to drain.
• (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.

MOROCCAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Place eggplant, garlic, water and salt in a pot and bring to a boil.
• Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
• Drain in a strainer and allow to cool.
• Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
• Very nice served at room temperature.

MOROCCAN EGGPLANT DIP

Steps:

• Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
• Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
• Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.

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.

BROILED TILAPIA AND EGGPLANT WITH MOROCCAN PESTO

Steps:

• Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork.
• Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes.
• Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto.
• Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges.

MOROCCAN EGGPLANT WITH GARBANZO BEANS

Steps:

• Heat 1 TBS broth in a 10-12 inch skillet. 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 LAMB AND EGGPLANT MATZO PIE WITH SPICY TOMATO SAUCE

Steps:

• Make lamb filling:
• Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Add lamb and sauté, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add two thirds of garlic, 1 1/2 teaspoons salt, and 1 teaspoon ras-el-hanout with oregano, mint, pepper, and cinnamon, then sauté, stirring, 1 minute.
• Stir in 4 cups tomatoes with some of juice (reserving remaining tomatoes and juice for sauce) and simmer, uncovered, stirring occasionally, until slightly thickened, 10 to 12 minutes.
• Roast eggplant and assemble pie:
• Preheat broiler.
• Toss eggplant slices with 4 tablespoons oil and 1/2 teaspoon salt in a bowl. Brush a large shallow baking pan (1/2 to 1 inch deep) generously with oil and arrange as many slices as possible in 1 layer. Broil, in batches if necessary, 5 to 7 inches from heat, turning slices over as they brown (about halfway through broiling), until tender, 12 to 15 minutes total.
• Put oven rack in middle position and preheat oven to 350°F.
• Soak matzos, 1 or 2 at a time, in a pan of warm water until matzos are slightly softened but still hold their shape, 1 to 1 1/2 minutes. Let excess water drip off and transfer matzos to paper towels or kitchen towels to drain.
• Arrange 2 matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart) baking dish to nearly cover bottom. Spread 3 cups lamb filling over matzos in pan. Arrange 2 matzos side by side on top, then spread remaining filling over them. Arrange eggplant slices in 1 layer over filling (overlapping slices slightly if necessary), then arrange remaining 2 matzos on top and brush with oil. Bake, covered with foil, 20 minutes, then remove foil and continue to bake until filling is hot, about 10 minutes more.
• Make tomato sauce while pie bakes:
• Purée remaining 2 cups chopped tomatoes with juice in a blender. Heat remaining tablespoon oil in a 10- to 12-inch skillet over moderate heat, then cook cayenne, remaining garlic, and remaining 1/2 teaspoon each ras-el-hanout and salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, 4 to 6 minutes.
• *Available at specialty foods shops and Kalustyan's (800-352-3451).

MOROCCAN CHICKEN WITH EGGPLANT,

Steps:

• Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer. Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. DO AHEAD Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated. Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

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-SPICED EGGPLANT AND CHICKPEAS

Steps:

• Water saute the onion, garlic, and carrot for 5 minutes on medium high heat. Add the eggplant, red pepper, chickpeas, ginger and spices. Continue to saute (adding water if necessary) until eggplant is tender, 5-7 minutes. Add the tomato and parsley, reduce heat to low, and simmer covered 10 minutes, stirring occasionally.

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 HAND PIES WITH EGGPLANT AND APRICOTS

Steps:

• Make the filling: Heat oil in a large skillet over medium-high heat. Cook eggplant with 1/2 teaspoon salt, stirring occasionally, until tender and slightly golden, about 8 minutes. Let cool.
• Mix together eggplant, meat,apricots, and harissa until justcombined. Divide into 8 portions(about 1/2 cup each). Form eachinto a plump half-moon shape.
• Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out eight 6-inch circles, rerolling scraps if needed. Refrigerate on a baking sheet until slightly firm, about 20 minutes.
• Preheat oven to 425 degrees. Lightly brush edges of 1 dough circle with egg wash. Top with 1 portion of meat. Fold dough to encase filling, forming a half-moon. Carefully press around edges to seal. Pleat edges using your fingers, or press with a fork. Make a vent in the top using a skewer or a knife. Repeat with remaining dough and meat, transferring pies to parchment-lined baking sheets (4 to 6 per sheet). Refrigerate until dough is very firm, about 1 hour, or freeze for 30 minutes.
• Brush tops with egg wash. Bake, rotating sheets halfway through, until golden and filling is cooked through, about 40 minutes. Let cool for 10 minutes.

MOROCCAN-STYLE EGGPLANT FRITTERS

Steps:

• Place eggplant in top of vegetable steamer over boiling water. Cover and steam till tender, about 10 minutes. Drain well. Transfer to processor and puree; drain 30 minutes. Whisk puree, 2 eggs, 1 cup breadcrumbs, and next 13 ingredients. Place 1 mounded Tbsp into flour. Coat. Dip into eggs, then remaining 1 cup breadcrumbs. Flatten into 3-inch long oval patty. Heat 3 inches oil to 375. Add patties in batches and cook till golden brown, about 3 minutes per side. Drain on paper towel. (Can be made 2 hours ahead. Let stand at room temperature.) Cilantro-Mint Yogurt: Mix. (Can be prepared 8 hours ahead.

MOROCCAN STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 200°C.
• Using a small knife and a spoon, carefully remove the flesh from the eggplant halves without breaking the skin, and chop the flesh coarsely.
• Place the eggplant halves onto a baking tray, cut side up, drizzle with 1 tablespoon of oil and bake for 10-15 minutes, until tender.
• Meanwhile, heat 2 tablespoons of oil in a large pan, over a medium heat, and sauté the eggplant flesh for 3-5 minutes, until it is golden and tender; remove from the pan and set aside.
• In the same pan, heat the remaining oil over a high heat and sauté the onion and garlic for 1 minute, then add the ground meat and cook for 4-5 minutes, until it is well browned, breaking up the lumps as it browns with the back of a spoon.
• Return the eggplant to the pan, add the Moroccan seasoning and cook, stirring, for 1 minute, until fragrant. Stir in the tomato, pine nuts and sugar and season to taste.
• Fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and Parmesan.
• Bake for 25-30 minutes, until golden and tender.
• Serve with the tomato and cucumber salad and fresh crusty bread.
• Tomato and Cucumber Salad: Chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste.

MOROCCAN EGGPLANT (AUBERGINE) SALAD II

Steps:

• Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
• Lay on a cookie sheet, sprinkle with the salt, and allow to"sweat" and drain for 30 minutes.
• Rinse well and pat dry with paper towels.
• Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.
• Set cooked slices on paper towels to drain of excess oil.
• Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
• Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.
• Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
• When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.
• Makes 6-8 servings.
• Adapted from a Gail's Recipe Swap post by Dawn/NYS.

PAULA WOLFERT'S MOROCCAN EGGPLANT ZAALOUK

Steps:

• 1. Pierce eggplants in one or two places with a toothpick. Either grill for 20 to 30 minutes until blackened and collapsed or cut in half lengthwise, place cut side down on foil lined baking sheets and broil until blackened and tender for 20 to 30 minutes. Transfer to a colander in the sink. Peel while hot and drain until cool. Squeeze gently to remove any bitter juices.
• 2. Meanwhile, heat 3 tbsp olive oil in a medium nonstick skillet over moderate heat. Add tomatoes, sugar, garlic, cumin, paprika, cayenne, 1/2 tsp salt and cook, stirring occasionally 20 minutes. Crush eggplant and add to skillet. Add cilantro and cook 10 to 15 minutes longer or until thick and juicy. Add lemon juice and salt to taste. Cool and refrigerate overnight.
• 3. Serve at room temperature. Stir in remaining olive oil just before serving.

ZAHLUK (TUNESIAN AND MOROCCAN EGGPLANT PUREE (SPREAD))

Steps:

• Preheat oven to 180°C Discard stalk part of eggplants, put them on a tin and cook them for an hour in the middle of the oven. Let cool.
• Halve eggplants and use a spoon to remove the flesh. Discard the skin. Put flesh into a bowl and use a fork to mix in cumin, minced garlic clove and olive oil. Season with lemon juice, salt and pepper.
• Put into a serving bowl and sprinkle with the chopped fresh coriander.
• Serve with flat bread.