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| Moroccan Stew with Eggplant Steaks and Fried Bananas |
| Author: YeGeeke |
|
Time:
40 minutes
Difficulty:
Medium
Serving Size:
N/A
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Description
Hearty and exotic, this delicious stew uses a lot of ingredients but is worth the effort. The aromatic stew is complimented by crunchy eggplant steaks and sweet fried bananas. Making it couldn't be easier, so don't let the many steps fool you. To freeze, package in small containers and skip the yogurt and mint garnish at the end.
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| Ingredients |
- Chick Pea Stew:
- 2 tablespoons olive oil
- 1 medium zucchini, diced
- Quarter of a large onion, diced
- 2 large carrots, diced
- 2 tblsp fresh garlic, minced
- 1 can vegetable broth
- 1 can chickpeas, rinsed, drained
- 1 can diced tomatoes
- 3 tablespoons cinnamon
- 1 tablespoon ground cumin
- 1/4 tsp curry powder
- Salt and Pepper to Taste
- 3 cups prepared couscous, set aside
- Fried Eggplant Steaks:
- 1/4 cup olive oil OR enough for shallow frying
- 1 large eggplant, cut into 1/4-1/2 in. thick slices
- 2 cups plain breadcrumbs
- 1/4 tsp EACH: dried basil, oregano, salt, pepper
- 1 egg, lightly beaten
- 1/4 cup milk
- Fried Bananas:
- 4 bananas, sliced in half lengthwise
- 4 tbsp butter or margarine
- Plain Yogurt and chopped fresh mint to garnish, optional
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| Preparation |
|
No prior preparation is required.
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| Instructions |
- To Make Stew:
- 1. Heat oil in large pot
- 2. Add onion, zucchini, and carrots. Saute until tender.
- 3. Add garlic, saute 1 minute
- 4. Add all canned goods; stir well.
- 5. Add spices. If stew appears thick, thin with warm water.
- 6. Set on medium heat. Cover, cook until boiling, about 20 minutes. Prepare eggplants and bananas while stew cooks.
- Fried Eggplant:
- Heat oil in skillet. Place breadcrumbs and spices in shallow bowl, and combine milk with beaten egg in another. Dip eggplant slices first in egg mixture, then in breadcrumbs, covering well. Fry until crisp and brown, about 3-4 minutes on a side. Drain on paper towels, set aside.
- Fried Bananas:
- Melt butter in large frying pan. When hot, fry bananas until brown on each side, about 1-2 minutes per side.
- To serve:
- Spoon couscous into bowl, about 1/2 cup per bowl. Ladle stew over couscous. Top with eggplant steak. Arrange 1 banana half on each side of eggplant. Top with dollop of yogurt and fresh mint.
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04-03-2008, 06:54 PM
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#1 (permalink)
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Newbie
Name: Jenny
Join Date: Mar 2007
Posts: 4
Classified Rating: 0% (0)Recipes: 3
Links: 0
|
Moroccan Stew with Eggplant Steaks and Fried Bananas
To Make Stew:
1. Heat oil in large pot
2. Add onion, zucchini, and carrots. Saute until tender.
3. Add garlic, saute 1 minute
4. Add all canned goods; stir well.
5. Add spices. If stew appears thick, thin with warm water.
6. Set on medium heat. Cover, cook until boiling, about 20 minutes. Prepare eggplants and bananas while stew cooks.
Fried Eggplant:
Heat oil in skillet. Place breadcrumbs and spices in shallow bowl, and combine milk with beaten egg in another. Dip eggplant slices first in egg mixture, then in breadcrumbs, covering well. Fry until crisp and brown, about 3-4 minutes on a side. Drain on paper towels, set aside.
Fried Bananas:
Melt butter in large frying pan. When hot, fry bananas until brown on each side, about 1-2 minutes per side.
To serve:
Spoon couscous into bowl, about 1/2 cup per bowl. Ladle stew over couscous. Top with eggplant steak. Arrange 1 banana half on each side of eggplant. Top with dollop of yogurt and fresh mint.
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