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Moroccan Aubergine (Eggplant) Flowers
Preparation info
- Serves
4 or 8
(depending on size of aubergines/eggplant) - Difficulty
Easy
Appears in
Published 1987
Aubergines (eggplant) can be really small in Morocco, some only 6 cm/2½ inches in length, so use eight of those for four people, or less if using larger ones. Serve with a ‘dipping’ tomato sauce if you like, hot as a vegetable or cold as an appetizer.
Ingredients
8 4 tablespoons - salt and freshly ground black pepper
Method
- Wash aubergines (eggplant) and cut each in quarters to stem end, leaving stem end uncut, to represent petals of a ‘flower’. Brush with a little olive oil. Season generously with salt and pepper and leave to shed excess liquids for a minimum of 2 hours. Rinse aubergines (eggplant) well and squeeze dry.
- Bring a saucepan of water to the boil, add aubergines (eggpl
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