Moroccan brinjals

Recipe from: 6/2/1994 12:00:00 AM
Ingredients 17
Servings 2
Time

Ingredients

  • 200
    g
    aubergine
  • salt
  • 30
    g
    butter
  • 1
    ml
    ground cumin (jeera)
  • 1
    ml
    ground ginger
  • 1
    ml
    ground coriander
  • 1
    ml
    turmeric
  • pinch cayenne
  • 1
    small onion, chopped
  • 1
    clove garlic, crushed
  • 1
    carrot, scraped and thinly sliced
  • 1
    small potato, peeled and diced
  • 5
    ml
    cake flour
  • 410
    g
    whole tomatoes, chopped
  • 15
    ml
    chopped parsley
  • 30
    g
    almond flakes (optional)
  • scoop plain yoghurt as accompaniment
 

Method

 
Halve the brinjal lengthwise. Make incisions in the flesh so it may easily be removed later. Sprinkle with salt and leave for at least 20 minutes. Pat dry with paper towelling. In a large glass bowl, melt the butter in the microwave oven on 100 per cent power. Add all the seasonings, except the parsley and microwave for 2 minutes on 100 per cent power. Add all the vegetables, except the tomato and brinjal halves. Cover with plastic wrap and microwave for another 3 minutes. Add the cake flour, tomato and parsley. Mix, cover the dish and microwave for another 5 minutes or until the vegetables are just soft. Add the almond flakes if desired, and season to taste with salt. Place the brinjal halves in another glass bowl, add 50 ml water and microwave for about 5 minutes or until done but not mushy. Remove the brinjal flesh, leaving a rim about 3 mm wide. Chop the brinjal flesh until fine and mix with the vegetable mixture. Spoon into the hollowed brinjal halves and microwave for about 3 minutes or until hot. Serve with a scoop of plain yoghurt. Serves 2.
 

Read more on: microwave
 

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