Moroccan Eggplant Food

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.

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.

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 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 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.