MOROCCAN EGGPLANT (AUBERGINE) FRITTERS
Make and share this Moroccan Eggplant (Aubergine) Fritters recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 35m
Yield 12 fritters
Number Of Ingredients 19
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 STUFFED EGGPLANT (AUBERGINE)
A quick to make mid-week main course with a Moroccan twist, adapted from a recent issue of the Australian 'Women's Day'.
Provided by bluemoon downunder
Categories Onions
Time 1h5m
Yield 4 stuffed eggplant halves, 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 638.5, Fat 45.1, SaturatedFat 10.8, Cholesterol 86.1, Sodium 144.6, Carbohydrate 32.7, Fiber 12.6, Sugar 14.5, Protein 30.5
MOROCCAN EGGPLANT DIP
Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers.
Provided by MJodyH
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 52m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 47 calories, Carbohydrate 6 g, Fat 2.6 g, Fiber 2.5 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 295 mg, Sugar 2.8 g
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