Moroccan food
isn’t talked about enough and it’s a damn dirty shame. Because of Morocco’s
strategic location on the northern tip of Africa near Spain and the Middle East,
its cuisine has touches of Middle Eastern and Mediterranean flavors complete
with the skillful use of bold spices and fresh ingredients. Since the cuisine
is typically associated with tajine stews and couscous, I wanted to do
something a little different.
In deference to
Morocco’s proximity to Western Europe, I opted to do a pizza loaded with
Moroccan flavors. With tender roasted eggplant, creamy yogurt, fresh tomatoes,
and smear of flavored tahini, this dish is bound to please even the fussiest
vegetarian guest.
Here’s How You Do It
Difficulty Level: Medium - Easy
Prep and Cook Time: 30 Minutes
Serves 2 to 4
Ingredients
1 Large Eggplant, the top leaves and stem
removed, and finely chopped
2 Teaspoons dried Parsley or Coriander
1 Heaping Teaspoon + 1 Pinch of Ras El
Hanout – This is the
national spice mix of Morocco used in everything from vegetables to stews to
couscous. You can often find in among the spices in the ethnic section of major
grocery chains and in health food stores and ethnic markets. Can’t find it? NO
PROBLEM! Just mix equal parts cumin, dried ginger, coriander, cinnamon, pepper,
cayenne pepper (be gentle with this stuff if you can’t handle spicy food), allspice,
nutmeg, and ground cloves and a pinch of salt.
4 Tablespoons of Peeled, Minced Garlic -
Divided
Salt to taste
5 Tablespoons of Olive Oil – Divided
Large Tomato, diced - OR - 11 Cherry or
Grape Tomatoes, Coarsely Chopped
The best type of
tomato to use will depend on the time of year. In the winter, regular tomatoes
tend to be mealy and tasteless so you’re better off using cherry or grape
tomatoes which are generally grown in greenhouses and stay sweet year-round.
4 Tablespoons of Greek Yogurt
2 Tablespoons of Grated Cucumber
½ a Teaspoon of Dried Mint
¼ Cup of Tahini aka Sesame Paste – Also available in the ethnic foods
section of major grocery stores. If you can’t find it, try another smooth seed
or nut butter but stay away from peanut butter.
4 Tablespoons of Lemon Juice or Vinegar -
Divided
2 to 4 Medium Pita Breads – I used whole wheat ones, but use what you
like.
Equipment
1 Large Baking Pan
1 Baking Sheet
1 Spatula
3 Regular Bowls
2 Regular Spoons
1 Knife and Cutting Board
1 Box Grater
Measuring Cups and Spoons
Preheat the oven
to 350 oF.
Dump the eggplant
into the baking pan.
Sprinkle with
the Ras El Hanout, Dried Parsley, 2 Tablespoons of the garlic, and salt.
Drizzle with 3
Tablespoons of Olive Oil and 2 Tablespoons of Lemon Juice.
Mix everything
together with your hands to evenly distribute the herbs, spices, and oil.
Roast the
eggplant for 25 minutes, flipping the eggplant once with a spatula at the 15
minute mark.
While the eggplant
is still hot, dump the tomatoes into the pan and stir everything together to
soften them up. The acid in the tomatoes will give the eggplant an additional
flavor boost.
In a regular
bowl, combine some Olive Oil with a pinch of Ras El Hanout and a little salt
and spread it on the pita breads with the back of a spoon.
Stick the pita
breads in the oven for 5 minutes to crisp up.
In another regular
bowl, mix the remaining Lemon Juice with the Tahini, the remaining Olive Oil and 1 Tablespoon of the
Minced Garlic.
In your third
bowl, mix the grated cucumber, remaining teaspoon of garlic, dried mint, and
some salt to taste.
You’re now ready
to assemble the pizzas.
Spread the
tahini mix on each pita and top with a generous helping of the eggplant and
tomato mixture.
Add a dollop of
the yogurt mix and serve!
Enjoy!
-Samantha R. Gold
Questions? Comments? Requests?
Bring it on!
I can be reached at: for.the.culinarily.challenged@gmail.com
Trolls will be unceremoniously deleted and dismissed.
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