Home » Howto & Style » Candied Eggplants Trays / ورقة البسطيلة بمربى الباذنجان – CookingWithAlia – Episode 669

Candied Eggplants Trays / ورقة البسطيلة بمربى الباذنجان – CookingWithAlia – Episode 669

Surprise your family and friends with this delicious light and healthy recipe made from eggplant and Warka that we have prepared in collaboration with @CarrefourMaroc and do not forget to tell me what you think!
RECIPE: https://goo.gl/EmGbBD

For the candied eggplant:
1 teaspoon Chili Paste Carrefour
5 Dried Tomatoes Carrefour
2 eggplants, cut into cubes
1 tomato, grated
4 tablespoons olive oil
2 garlic cloves
1/2 teaspoon salt, according to taste
1 teaspoon cumin
1 teaspoon paprika

For the trays:
250 grams (8.82 oz) pastilla sheets

Step 1: Prepare the candied eggplant
1- In a frying pan over medium heat, heat the oil and add the eggplant.
2- Cook for 5 minutes, stirring regularly until the eggplant cubes are golden brown.
3- Add garlic and salt and cook, crushing everything for 3 minutes.
4- Add the grated tomato, mix and add the cumin, paprika and Chili Paste Carrefour .
5- Cook for about 5 minutes until it reduces.
6- Remove from the heat, cut the Dried Tomatoes Carrefour into small cubes, then add them to the candied eggplant and mix.

Step 2: Form the trays
7- Using a cutter of 8 cm in diameter, cut discs in the pastilla sheets.
8- In the cavities of a muffin pan, place two discs of pastilla sheets, then bake in a preheated oven at 180°C for about 10 minutes until the trays are golden brown.
9- Once out of the oven, let cool a little, then remove the trays from the mold and garnish with the candied eggplant. Sprinkle with chopped coriander and serve immediately.

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Vegetable Cigars / سيكار بالخضر – CookingWithAlia – Episode 771

RECIPE: https://www.cookingwithalia.com/771-vegetable-cigars/ INGREDIENTS: 500 grams (17.64 OZ) warka dough (Phyllo dough or spring roll wrappers) 3 medium leeks, chopped 3 medium carrots, peeled and grated 3 medium zucchinis, grated 100 grams (0.2 pound) black mushrooms, soaked in hot water then roughly chopped 1/2 preserved lemon, finely chopped 80 grams (0.2 pound) pitted green olives, chopped 2 tablespoons finely chopped fresh parsley and cilantro 2 tablespoons olive oil Salt and pepper, to taste 1 teaspoon ground ginger 1 teaspoon ground paprika 100 grams (0.2 pound) grated cheese 2 tablespoons all purpose flour 3 tablespoons water 50 grams (0.1 pound) melted butter DIRECTIONS: Step 1: Prepare the filling 1- Heat the olive oil in a frying pan over medium heat. Add the leeks and cook for 3 minutes while stirring regularly with a spatula. 2- While stirring the mixture, add one by one: black mushrooms, carrots, zucchini, green olives, lemon, parsley and cilantro, and all the spices. Cook for 5 minutes until the vegetables are done.  3- Turn off the heat, then add the cheese and mix. Let the filling cool down. Step 2: Shape the cigars 4- Using scissors, remove the edges of the warka sheets. 5- On top of one warka sheet, place about a tablespoon of the filling onto the edge closest to you, leaving about 0.5 cm (1/4-inch) border along the sides. 6- Fold in the warka dough edge closest to you over the filling. 7- Fold in the left and right sides of the warka towards the center. 8- Roll up the edge tightly, as if you were rolling a carpet. 9- In a bowl, mix together the flour and water then use the mixture to brush the tip of the warka and secure the cigar. Step 3: Cook the cigars 10- Place the cigars in a baking pan covered with parchment paper, then brush them with melted butter. 11- Bake the cigars in a preheated oven at 180°C/356 F for 30 minutes until they become deep golden brown. Serve right away.

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