I am absolutely loving my trip home, especially last week when my Mum, sister and I jetted off for Ladies on tour in Marrakech!! Wow it’s a cool city. I thought it was a bit like “The Lion the witch and the wardrobe”, your’ll be wandering along a street that smells like wee and not look like anything exciting is down it, then you go through a Riad door and boom, your suddenly in the most incredibly beautiful moroccan courtyard. It’s insane!
I’m going to put lots of photos and restaurant tips up soon so I won’t go into massive detail now. However, I will say that the food is pretty tasty. We did two nights of Moroccan feasts, and they really are feasts. You start with salads…not salads like we know, not many greens. Instead there are about 9 plates of different dips and veggies. The one I have made was my favourite, probably because I have a slight obsession with aubergines. With the plates you get a basket of flat breads and just dig in. Then after that it becomes a meat feast. Chicken tagine followed by lamb and cous cous, then sometimes even two desserts..pfff I had to walk around the block a few times before bed.Serves about 5-6 as a starter mezze plate 2 medium sized Aubergines 2 tbsp olive oil 5 garlic cloves, thinly sliced 1 heaped tsp paprika 1 heaped tsp ground cumin 1 pinch cinnamon sprinkle of dried chilli 5 medium tomatoes, skinned and seeds removed 1-2 tbsp lemon juice glug extra virgin good olive oil ½ tsp pomegranate molasses or balsamic vinegar small handful of fresh coriander and parsley finely chopped
Firstly cook your aubergines. Preheat your oven to 200˚C and put the whole aubergine on a baking tray covered with some foil and bake for around an hour, turning over halfway through. The flesh should be soft all the way through, you can check by poking or stick a skewer in. Once cooked take out and leave to cool
To skin the tomatoes, score a cross on them and pour boiling water over the top. After about 10-20 seconds the skin should split and then just take them out and it’s super easy to peel off the skin. Then de-seed them and chop them up into small squares.
Add the olive oil to a medium sized saucepan and gently fry the sliced garlic until almost golden. Then add the spices for a minute giving them a good stir then add the tomatoes. Cook the tomatoes down for about 20 minutes until they fall apart and become a yummy thick sauce. Season the sauce and put aside.
Grab your aubergines and cut them in half lengthways and spoon out the flesh from the skin into the tomato sauce. Using a spoon poke the aubergine around a bit so it breaks up.
Stir in the lemon juice, pomegranate molasses, herbs and seasoning, with a glug of good olive oil. Give it a taste and adjust the amount of lemon, herbs etc to your taste.
Serve up with some moroccan flat breads or sourdough with a mezze plate…I served it with some manchego cheese which was darn tasty.