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Our Moroccan plates: Babaghanoush

30 minutes

medium

4 people

I spent two wonderful years in Morocco and loved eating these dishes, whilst Lola’s father was a Pied-Noir and instilled in her a love of Maghrebian foods, flavours and culture. Today, this is a frequent introductory plate for ourselves and friends as they arrive, especially when the rich afternoon light is pouring into the garden illuminating the Bougainvillea that hangs languorously from the roof.

This recipe is part of a 5 set of recipe’s that will complement each other for any ocasion, so you will have plenty of options for appetizers:

1. Lola’s Tabbouleh
2. Falafel
3. Hummus
4. Pita Bread, or Batbout

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Ingredients:

Adjust Servings
2 Eggplant / Aubergine
100ml olive oil.
10x anchovy fillets
5x garlic cloves
Salt, pepper, lemon juice

Directions

1.
Slash the Aubergine and Season with salt and pepper.
Mark as complete
2.
Caramelize the Aubergine in half of the olive oil.
Mark as complete
3.
Remove from pan and insert the sliced garlic clove into the slits.
Mark as complete
4.
Bake in the oven 375 C for approximately 45 minutes, there should be no white flesh visible.
Mark as complete
5.
Scoop out the flesh and place in a liquidizer, add anchovy fillets and remaining olive oil. Blend.
Mark as complete
6.
If the Aubergine had many seeds, then strain the mixture through a sieve.
Mark as complete
7.
Correct seasoning, the anchovies for example are salty.
Mark as complete
8.
Serve as part of the mezzo plate.
Mark as complete
Notes
All our Moroccan plates can be made in advance and kept in the refrigerator, so you can spread the preparation time over a couple of days prior to the actual lunch or dinner.

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