Best Tunisian Eggplant Appetizer Recipes

MAKHOUDA D'AUBERGINE (CRUSTLESS TUNISIAN EGGPLANT FRITTATA)

Steps:

• Peel and cut the eggplant into 1/2-inch dice.
• Sprinkle generously with salt and place the cubes in a colander to drain for about 20 minutes.
• Rinse and pat dry with paper towels.
• Preheat the oven to 400ºF/200°C
• In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes.
• Transfer this mixture to a colander to drain off as much of the oil as possible.
• In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs.
• Add the eggplant mixture.
• Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper.
• Grease a 2-quart soufflé dish.
• Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 40-45 minutes (a knife inserted into the center should come out clean).
• Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish).
• Cut into wedges or squares to serve.
• Serve hot or at room temperature with lemon wedges on the side.

BAKED TUNISIAN EGGPLANT AND PEPPER FRITTATA

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes. Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don't worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
• While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
• Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about 1/2 teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
• Remove the pan from the oven, and pour in the egg mixture. Bake 35 to 40 minutes, until lightly browned on the top and set. Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature, cut into wedges or squares.

FATIMA'S FINGERS (TUNISIAN EGG ROLLS)

Steps:

• Bring a pot of water to a boil over high heat. Meanwhile, prepare the filling: Heat the olive oil in a large skillet over medium-high. Add the chicken and sauté until golden brown, about 4 minutes. Add the onion and garlic and sauté until the onion is translucent, about 2 to 3 minutes.
• Add the ras el hanout, turmeric, salt and pepper to the pan and cook, stirring occasionally, for another 2 minutes. Transfer mixture to a large bowl and set aside to cool.
• Once the water comes to a boil, add the potatoes and cook until tender, 5 to 10 minutes. Using a slotted spoon, transfer potatoes to another bowl to cool. Let the water continue to boil.
• Prepare the hard-boiled egg: Add 1 egg to the boiling water, reduce the heat to medium and let it cook for 10 minutes. Remove the hard-boiled egg from the water and let cool. Peel the egg and chop it into small pieces.
• To the chicken mixture in the large bowl, add the cooled potatoes, chopped egg, mozzarella, parsley and the remaining 1 uncooked egg. Stir to combine the filling.
• Prepare the rolls: Working with one at a time, place one spring roll wrapper on a flat surface. Add a scant 1/4 cup of the chicken filling in the wrapper in one corner, arranging the filling a 4- to 5-inch log. Starting from the same corner, roll the wrapper twice around the filling. Fold in the sides and continue rolling toward the furthest corner. Brush egg wash on the last corner to seal, then roll until the parcel is fully sealed and forms a tight cylinder.
• Add the vegetable oil to a medium saucepan and heat over medium-high until the oil reaches about 350 degrees. Working in batches, add about 3 rolls to the oil and cook, rotating frequently until golden brown and cooked through, 4 to 5 minutes. (If you prefer to avoid deep frying, you can bake the rolls on a rack-lined sheet pan at 375 degrees until golden brown, about 25 minutes, turning them halfway through.) Place cooked rolls on a paper towel for a few minutes to absorb oil before transferring to a serving platter. Serve warm with fresh lemon wedges to squeeze on top.