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Chakchouka Moroccan Vegetable Stew

Ingredients
  Aubergine 1 Small, sliced thinly
  Salt To Taste
  Pepper To Taste
  Pepper red 1
  Green pepper 1
  Tomatoes 8 Ounce (225 g)
  Onion 1 Medium, skinned and thinly sliced
  Garlic 1 Clove (5 gm), skinned and crushed
  Green chilli/Chilli powder-1/2 teaspoon 1 , seeded and chopped
  Olive oil 60 Milliliter (4 tablespoon)
Directions

GETTING READY
1) Preheat the grill to moderate heat.
2) In a colander, place the aubergine slices sprinkled each layer with salt.
3) Place a plate, to press the aubergine and leave to sweat for 20-30 minutes.

MAKING
4) Place the peppers under a grill and cook until the skins char on all sides, turning them frequently.
5) Take the peppers out from the grill and wrap immediately in paper towel.
6) Leave aside to cool.
7) In a pot of boiling water, dip the tomatoes for few seconds.
8) Remove and dip in cold water, peel off the skins and chop the flesh roughly.
9) Gently wash the aubergine slices under cold running water, and dry with paper towels.

FINALIZING
10) In a saucepan, heat oil and saute sliced onion, garlic and chilli, if using, for about 5 minutes until soft.
11) Stir in the aubergine slices, tomatoes, chilli powder, if using, salt and pepper to taste.
12) Simmer for 20 minutes, stirring frequently until cooked.

SERVING
13) Serve hot garnished with chopped parsley if desired , with hot rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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