Moroccan food is … YUMMI … We are really missing those delicious dishes and the smell of spices when strolling through the local souks.
We just found Agnes from cashew-kitchen here on WordPress, blogging amazing good and self created recipes. Try this one here while you are preparing your next trip … to Morocco?
Go and visit Agnes’ website for more and very delicious recipes at http://www.cashew-kitchen.com
Rinse and slice aubergine into about 1/2-1/3 inch thick slices. Cut each one into four pieces. Place in a large bowl and toss with salt. Let sit for about 30 min.
Meanwhile run the cashew nuts in a mixer to a coarse flour. Set aside.
After 30 min, squeeze as much water as possible out of the aubergine by using your hands. I take a about a handful at a time. A little water is still gonna be in there so you don’t have to overdo it 🙂
Fry the aubergine in a generous amount of rapseed oil along with chopped onion, minced garlic, chili flakes (start with a smaller amount), salt & pepper.
When they’ve got some color and are soft, add the canned tomatoes, cashew flour, lemon juice, orange juice, vinegar, sugar and the rest of the spices. Let simmer for a couple of minutes. Season to taste with salt, pepper and more chili flakes (remember it gets spicier and spicier the longer it cooks).
Gradually add water if the sauce thickens too much. The aubergine and cashew nuts soak up quite a lot of liquid. If you have the time, let the sauce simmer for about 30 min or longer while you prep the rice, set the table etc. The last minutes I like to add extra oil to give it that nice shine, but this is totally optional.
For ingredients go and visit www.ceshew-kitchen.com