Foreign cuisines can be intimidating for beginners in cooking. But the ambassador of Moroccan gastronomy Chef Moha Fedal begs to disagree. Through a cooking demo at Rustan’s using ingredients and spices imported from Morocco, he proves that some Moroccan recipes are pretty easy to follow.
One of which is the sweet yet tangy dish made from aubergine slices filled with almonds. It’s easy, quick to prepare, and it offers an insight into the flavor profiles of most Moroccan dishes.
If you felt like craving for more after cooking the dish, you can always go and indulge at Cafe Casablanca’s Moroccan buffet and meals which runs until Aug. 31.
INGREDIENTS
3 pcs. Eggplant
1/2 L Peanut oil
1/2 kg Almond
2 tbsp. Sugar
1 drop Essence of orange blossom
1 glass Honey
20 g Sliced almonds
PROCEDURE
1. Preheat oven to 180 ° C.
2. Cut the eggplant into thin slices lengthwise, fry in oil until lightly brown.
Put them on paper towels.
3. Mix the almond paste with the essence of orange blossom.
Divide the dough into as many pieces as there are slices of eggplant.
4. Place each dough on the end of an eggplant slice and roll it.
Arrange the cigars on a baking sheet and drizzle with honey.
5. Finally, bake for 5 minutes.
6. Serve warm, decorate with sliced almonds.
Writer: AND PHOTOS CHEF MOHA FEDAL for Cafe Casablanca
