Moroccan eggplants
When cardamom, coriander and cumin are added to eggplant, a sumptuous vegetarian dish is created. In Moroccan cuisine, eggplant slices are served lukewarm.
- 2 (total approx. 1 kg) eggplants
- approx. 1 tsp salt
- rapeseed oil
- 1 teaspoon coriander seeds
- 1 teaspoon of caraway seeds
- ½ teaspoon whole black peppercorns
- 1 teaspoon cinnamon
- ½ teaspoon dried chili from a grinder
- 1/3 teaspoon ground cardamom
- 2 dl Turkish yogurt
- 2 tablespoons olive oil
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
- 1 garlic clove
- ½ teaspoon salt
- 2 tablespoons orange juice
- 1 teaspoon crushed caraway seeds
- ½ teaspoon ground cardamom
- a few turns of dried chili from the grinder
- 4 dl ripe lentils
- Make a spice mix. Crush the coriander, cumin and peppercorns in a mortar. Add the cinnamon, chili and cardamom. Mix. Set aside 1 teaspoon of the mixture.
- Prepare the sauce. Mix 1 teaspoon of the spice mix, yogurt, oil and chopped herbs together. Leave to cool and season.
- Cut the eggplants into slices. Season with salt. Fry the eggplants in a pan in oil until cooked through. Sprinkle with the spice mixture. Let cool to room temperature.
- Place the eggplants on a serving plate. Drizzle with the yogurt sauce. Sprinkle with fresh herbs if desired. Serve with seasoned lentils and couscous or rice.
- Peel and mince the garlic. Combine with salt and orange juice. Add other spices. Mix with the cooked, drained lentils. Let it marinate in a cool place for at least 15 minutes.
The diverse spices of Moroccan cuisine make even eggplant taste delicious. Cumin and coriander seeds, black pepper, chili, cinnamon and cardamom form a spice blend that adds flavor to vegetables and sauces alike.
The most flavor from spices is obtained when you grind the whole spices yourself in a mortar and pestle. A small amount of the spice mixture is mixed into a yogurt sauce, which also tastes good with fresh mint and parsley.
Slice the eggplants and fry in a fairly generous amount of oil until crispy. A properly hot pan helps to achieve a good frying surface. The remaining spice mixture is sprinkled on top of the fried eggplants afterwards so that the spices do not burn in the pan.
The eggplants are meant to be served chilled, so there is time to prepare lentils marinated in orange juice to accompany them.
Vicissitudes
Make the sauce. Mix 1 teaspoon of the spice mix, yogurt, oil and chopped herbs together. Leave to cool and season.
