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Receta Eggplant Marrakech
by Global Cookbook

Eggplant Marrakech
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Ingredientes

  • 2 med Or possibly large eggplants
  • 1 c. Finely minced onions
  • 2 x Garlic cloves, pressed or possibly chopped
  • 1/4 tsp Grnd red pepper or possibly Berbere
  • 1 tsp Hungarian paprika
  • 1 tsp Grnd cumin seeds
  • 1/4 tsp Grnd cloves
  • 2 x Minced tomatoes
  • 1/2 c. Vermicelli, broken into short pcs
  • 1 c. Water
  • 1 c. Cooked brown rice
  • 1 c. Cooked chick peas
  • 1/2 c. Raisins
  • 3 Tbsp. Fresh lemon juice
  • 1/4 c. Minced fresh parsley Salt and pepper to taste Pimiento strips

Direcciones

  1. I made these two recipes over the weekend - they're from Sundays at exotic recipes so I enjoy this cookbook a lot - my husband just loves these 2 recipes - he keeps teasing me which all they need to be perfect is some chunks of lamb! Anyway, here they are:Leaving the stems on, slice the eggplants in half lengthwise and place them, cut side down, on an oiled baking sheet. Covered them with aluminum foil and bake at 375 degrees for about 45 min, till tender.
  2. "Saute/fry" the onions, garlic and spices till onions are transluent. Stir often to prevent spices from burning. Add in the minced tomatoes and simmer, covered, for 3 or possibly 4 min.
  3. Meanwhile, in a separate pot, - here the cookbook says to fry the vermicelli in extra virgin olive oil for a couple of min till the color changed to golden brown-brown - I sprayed a pan with Pam and did the same - I really think you could just skip this, I do not think it made any difference. Anyway, after the frying, immediately add in a c. of water, bring it to a boil, and simmer, covered, for about 5 min, till the water is absorbed; remove from heat. Add in rice, chick peas, and raisins. Stir in the sauteed onion-tomato mix, lemon juice, and parsley. Add in salt and pepper to taste.
  4. Turn the baked eggplant halves over in the baking pan. With a fork or possibly spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow. Mound a quarter of the filling on each half. Baked, covered, at 375 degrees for 20 min.
  5. Garnish with pimiento strips (also suggests to sprinkle with feta cheese).
  6. Variation: I didn't feel like making a stuffed eggplant so I sliced the eggplant and broiled it. Then I just mixed it along with everything else to make a wonderful casserole.