Aubergines Farcies (Stuffed Eggplants)

Another yummy vegetarian recipe from the North African cookbook. I like this even more than the mint quiche.

I love black tomatoes and when I saw them in the shops today I decided to use them in this dish.  Black tomatoes are actually a dark greenish-purple colour and have a strong smokey, slightly sweet taste that goes well with baking.

Ingredients:

2 large globe eggplants (or 1 humungous one - for this recipe I used 1 cut into quarters)

Extra virgin olive oil

Olive oil spray

1 onion, chopped

4 tomatoes

2 garlic cloves minced (or 1 teaspoon of bottled garlic)

1/3 cup wheatgerm

1/3 cup grated Parmesan cheese

12 flat-leaf parsley sprigs, minced

8 fresh basil leaves

1 teaspoon of harissa (if you can't find harissa, use sambal olek which is available in Asian grocery stores)

Directions:

Pre-heat oven to 200 degrees celcius. Trim stems from the eggplants and cut the eggplants in half lengthwise.

Using a sharp knife (I recommend a paring knife), remove the flesh leaving a 2 cm thick shell.  Chop up the flesh and set aside. The cookbook doesn't mention this but I recommend putting it in a bowl of salted cold water to prevent the flesh from turning grey, which is what happens to sliced eggplants when left out for a while.

Spray the shells with olive oil spray. Also spray the skin as this helps the eggplant keep its purple colour.  Place the shells in an ovenproof dish lined with baking paper and bake for 4-5 minutes until light brown.

Put olive oil in a frypan and fry the onion until light brown.  Chop 2 of the tomatoes and add them to the onion.

Remove the chopped eggplant from the water and pat dry with a paper towel. Add it to the frypan and reduce the heat to medium.  Cover the frypan and cook for 8-10 minutes, or until the eggplant is tender.

Transfer the eggplant mixture into a bowl.  Mix it with the garlic, wheatgerm, cheese, parsley, basil, and harissa.  Fill the shells with this mixture.  Slice the remaining tomatoes and place on top of the stuffed eggplant.  Drizzle with olive oil.  Bake for 25-30 minutes, or until lightly browned.  Serve immediately.

Makhouda Nahna (Tunisian mint quiche)

This delicious and nutritious dish is from The Vegetarian Table: North Africa by Kitty Morse, which a coworker lent to me.  Makhoudas are more like a frittata than a quiche and can be served at either room temperature or hot.  It can also be used as a filling for foccacias.

This recipe was quite easy although there's some pre-preparation involved with the bharat (Tunisian rose petal seasoning) and the parsley. It's essential though as the combination is what gives this dish its distinctive flavour.  

Ingredients:
2 tablespoons olive oil
1 large onion, finely chopped
8 eggs
1 can of navy beans, drained and mashed with a fork (if you can't find navy beans, butter beans or rinsed and drained baked beans are good substitutes)
20 flat-leaf parsley sprigs, minced
210g of Swiss or Gruyere cheese (I used a small packet of Mainland Swiss cheese slices)
3 tablespoons dried bread crumbs (use wheatgerm for a healthier alternative)
1 tablespoon sweet paprika
1 teaspoon bharat*
1/2 teaspoon salt (really not necessary given the amount of cheese involved)

Lemon wedges for garnish


Instructions:
Preheat oven to 200 degrees.  Brown onion in a frypan and set aside. 
In a large bowl, beat the eggs and add the onion, mashed beans, parley, mint, cheese, wheatgerm, paprika, bharat and salt.

Grease a 20cm baking tin (or line the tin with a baking sheet and spray with olive oil). Pour egg mixture into the dish and bake on the middle rack until golden brown and firm - 45-50 minutes or until a knife inserted in the centre comes out clean.  Let cool for 10 minutes before placing onto a serving platter. 

Cut into slices and serve a room temperature with lemon wedges and green salad.


* How to make bharat
Bharat is a seasoning made from rose petals and is used to add flavour to meat and egg dishes.

Ingredients:

2 tablespoons dried rosebuds (I used the rosebud tea from T2), stem and calyx removed
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnanom.

 

Grind all ingredients together using a spice grinder or mortar and pestle.