Best Moroccan Style Eggplant Recipes

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-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 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.