Moroccan cuisine · Vegetable Dishes

Mderbel (Eggplant Tajine)

Golden fried eggplant slices simmered down with tomato and plenty of garlic into a dense braise.

Ingredients · for 4 servings

• 3 eggplants (approx. 900 g)
• 500 g tomatoes
• 6 garlic cloves
• 1 tsp sweet paprika
• 1 tsp cumin
• 1/2 tsp chili flakes
• 1/2 bunch parsley
• 1 tbsp lemon juice
• 5 tbsp olive oil
• 400 ml frying oil
• Salt, pepper

Instructions

1. Wash the eggplants, peel in stripes lengthwise and cut into 1 cm thick slices; salt generously and let sit for 20 minutes to release water, then pat dry thoroughly.
2. Heat the frying oil to 170°C and fry the slices in batches for 3–4 minutes per side until golden brown, then drain on paper towels.
3. Score the tomatoes crosswise, blanch for 30 seconds in boiling water, peel and finely dice; slice the garlic thinly.
4. Heat the olive oil in a wide pan, let the garlic soften gently for 1 minute, stir in the paprika, cumin and chili flakes and add the diced tomatoes.
5. Roughly mash the fried eggplant with a fork, fold into the tomatoes and simmer uncovered for 15–20 minutes, until the mixture is dense and the oil separates at the edge.
6. Season to taste with lemon juice, salt and pepper, sprinkle with chopped parsley and serve lukewarm in shallow bowls.