RECIPES

Moroccan aubergine stew with apricots, ras el hanout, and almonds

The aubergine is a popular ingredient in Moroccan cuisine due to its versatility and unique flavour. In Morocco, aubergine is used in a wide variety of dishes, from stews and tagines to sauces and salads. Its meaty texture and ability to absorb flavours make it a perfect canvas for distinctive Moroccan spices and herbs, such as cumin, cinnamon, and coriander. Additionally, aubergine is associated with a healthy diet and valued for its nutritional contribution, making it an essential ingredient in Moroccan cooking.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Eggplant
  • Garlic
  • Vegetable broth (Celery)
  • Dried peach
  • Spring onion
  • Chickpeas
  • Parsley
  • Tomatoes chopped
  • Couscous (Gluten)
  • Laminated almonds (Nuts)
  • Ras the Hanout

Necessary utensils

  • Cutting board
  • Knife
  • Pot or large frying pan with lid
  • Pot

Nutritional information (every 100 grams)

Valor energético109,0 Kcal
Grasas1,69 g
de las cuales saturadas0,28 g
Hidratos de carbono18,2 g
de los cuales azúcares4,39 g
Proteínas3,96 g
Sal0,72 g

Preparation time

Difficulty

Ingredients

  • Eggplant
  • Garlic
  • Vegetable broth (Celery)
  • Dried peach
  • Spring onion
  • Chickpeas
  • Parsley
  • Tomatoes chopped
  • Couscous (Gluten)
  • Laminated almonds (Nuts)
  • Ras the Hanout

Necessary utensils

  • Cutting board
  • Knife
  • Pot or large frying pan with lid
  • Pot

Nutritional information (every 100 grams)

Valor energético109,0 Kcal
Grasas1,69 g
de las cuales saturadas0,28 g
Hidratos de carbono18,2 g
de los cuales azúcares4,39 g
Proteínas3,96 g
Sal0,72 g

Cooking step by step

Cooking
step by step

The couscous:

Bring lightly salted water to a boil.
Place couscous in a bowl. Pour boiling water over the couscous, a little more than 1 cup of water for each cup of couscous. Cover with a plate and let it sit until serving. 

El cuscus - Estofado de berenjena marroqui

Mis en place:

Cut aubergine into cubes.
Cut onion into wedges.
Rinse and drain chickpeas.
Cut apricots into small strips.
Chop garlic and parsley. 

The stew I:

Heat a dash of oil in a large pot or frying pan with a lid.
Sauté auberginefor 4-5 minutes over medium-high heat until it’s golden.
Add onion, garlic, and ras el hanout (spicy!). Sauté for another 2-3 minutes until the onion is golden brown. 

The stew II:

Add chickpeas, diced tomatoes, apricots, and crumbled stock cube. Then, add water just enough to cover the vegetables.
Let it boil, covered, for 12 minutes.
Season with salt and pepper to taste.

Your meal:

Serve stew with couscous and finish with a sprinkle of
sliced almonds and parsley.
(Fluff the couscous with a fork to separate the grains.)  

paso 6

paso 6

El bulgur Merluza a la plancha

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