Moroccan Aubergine (Eggplant) Flowers

Name: Moroccan Aubergine (Eggplant) Flowers
Yield: Serves 4 or 8 (depending on size of aubergines/eggplant)
Cuisine: Moroccan
Ingredients: 8 small aubergines (eggplant); 4 tablespoons olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 8 small aubergines (eggplant); 8 sprigs flat-leafed (Italian) parsley; a pinch of hot red pepper

Preparation info

Serves
4 or 8
(depending on size of aubergines/eggplant)

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

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 small aubergines (eggplant)
4 tablespoons olive oil
salt and freshly ground black pepper

Africa
Morocco
Starter
Mediterranean
Vegan
Gluten-free

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