Moroccan cuisine · Vegetable Dishes

Denjal Mahchi bel Khodra

Hollowed-out eggplants filled with rice, bell pepper, tomato and herbs and baked until tender in the oven.

Ingredients · for 4 servings

• 4 eggplants
• 150 g long-grain rice
• 2 tomatoes
• 1 red bell pepper
• 2 onions
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 bunch cilantro
• 1/2 bunch flat-leaf parsley
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Halve the eggplants lengthwise, scoop out the flesh with a spoon leaving a 1 cm border, and dice it finely; salt the hollowed halves inside and let drain for 15 min.
2. Soak the rice for 15 min. and drain; finely dice the onions, garlic, bell pepper and tomatoes, and chop the herbs.
3. Heat 4 tbsp olive oil, and sauté the onions, garlic, bell pepper and eggplant flesh over medium heat for 8 min. until everything is soft.
4. Add the tomatoes, cumin, paprika, salt and pepper, simmer for 5 min., then mix in the rice and half of the herbs.
5. Pat the eggplant halves dry, place in a baking dish, fill loosely, pour in 200 ml water, drizzle with the remaining olive oil and bake covered at 190°C for 45 min.
6. Remove the foil and bake uncovered for another 10 min. until the surface takes on color, sprinkle with the remaining herbs and serve lukewarm.