Moroccan cooks use eggplants in a wide variety of dishes, from zaaluk salad to fried eggplant.
Rabat – Stuffed eggplant is one of the most popular appetizers in Morocco, it can also be served as a side dish. Restaurant menus and household meal plans often boast a variant of the recipe.
While some Moroccan cooks choose to stuff the eggplant with vegetarian options such as tomato sauce and grated cheese, others prefer to add ground beef.
I’m going to share with you my own take on stuffed aubergine. In this recipe, I will show you how to stuff the eggplant with chermoula sauce, usually used for stuffing fish. I find that the chermoula complements the distinctive flavor of the eggplant and makes for a special, unique starter.
You will need:
4 medium eggplants
2 small green or red peppers, cut into small dices
2 cloves of garlic, minced
juice from half a lemon
2 tablespoon of minced parsley
2 tablespoon of minced cilantro
½ teaspoon of salt, to taste½ teaspoon of black pepper
½ teaspoon of cayenne pepper
1 teaspoon of ground cumin
1 teaspoon of paprika2 tablespoon of olive oil
Now let’s get started:
Make 4 cuts on the eggplants lengthwise, but keep them attached at the base.
In a bowl put the spices, garlic, parsley, cilantro, oil, peppers, and lemon juice and mix well.
Take the eggplants and fill them with chermoula and put them aside.
Now, ¼ cup of water and 2 tablespoon olive oil in a pressure cooker.
Place the stuffed eggplants into the cooker and cover it.
Put the pressure cooker on a low heat and cook for 15 minutes.
Uncover the cooker, remove the eggplants, and place them on a plate.
Drizzle some sauce on the top and serve them hot as an appetizer.