benazir's blog

Eggplant Tagine

I had some chermoula left after I made those fried sardines and the crab cakes and I found out this chermoula tastes fantastic on eggplant. When I added some preserved lemon in the mix it was like, Oh wow I love this!!!!!!! My taste buds was very happy. I love it and so does Mr. Riaz. Score, ching ching, woot!!!!!

Please bare with me? I am a gamer after all. I am that runescape playing chick that loves to cook irl. Irl is internet slang for in real life and cooking really is my passion along with a very nice book and some equally great music.

First I will tell you the optional ingredient choices which you add near the end of cooking time of this dish to give a pleasent taste and crunch. They are pine nuts, pistacios or almonds.

When I am in my kitchen I tell everyone ok don’t bother me because this is my space and I want to do something to be creative. Even when I am trying out a new recipe it gets to the point that it really takes on a life of its own. This is one that came off of my own head because I love this type of food also.

I may totally suck at drawing but this is my place where I can express my creativity. I added 1/4 cup of olive oil to my cast iron skillet and cut 6 to 8 baby eggplants in to half moon pieces and made them as thin as possible

I added them to the skillet and fried them. Keep this in mind that eggplant does soak up the oil. I cut 1 onion in to half moon slices and cooked them with the eggplant until they are brown. I added 2 cloves of garlic to my mortar and pestle and put it in with the egplant mixture.

I chopped up 1 tomato and I stirred until they became mushy. I added 1 preserved lemon piece, 5 olives, they can be black or green. Also I have a jar of preserved lemon in my fridge and when I do make more I will right out a blog post for this yummy condiment. I added the rest of the chermoula I have made to go with the fish.

I also added 1 tsp of the olive brine and the juice from the preserved lemons. I also added 10 capers and 2 tsb of caper brine. I added 5 pistacios and stirred a little more to combine and I added 1 pinch of dried currents.

This is great to eat with couscous ( Moroccan pasta) and any fried fish.

Enjoy this delightful dish. p.s. the chermoula recipe link is down below.

Chermoula

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