Ever since I’d seen this Makhouda D’Aubergine recipe on The Traveler’s Lunchbox, I was interested in trying it. By the way what does ‘Makhouda’ mean? Can anyone tell me? Months after I’d first seen the recipe, I became even more excited about it because I’ve discovered that I really like eggplants/aubergines. Yum!
This recipe of eggplants, eggs, red pepper, onions, garlic, gruyère cheese, and fresh herbs was another hit in my house. I made it with the intention of saving some for lunch the next day. Well, that didn’t happen because they finished in record time.
The instructions were really straightforward and I had all the ingredients except for one – rosewater. I like that the recipe gave suggestions to replace unavailable ingredients – like using black pepper if you didn’t have the Tunisian spice blend bharat, or cayenne pepper as a replacement for North African hot pepper paste, harissa.
I didn’t have bharat or harissa but I did have their substitutes and they worked out well for me.
The photo isn’t too appealing. While the food baked, I worked on the computer and watched The Lord of the Rings (I and II) on T.V. Caught up in multitasking, I left the Makhouda in the oven a tad bit too long. As a result, the top became a little too dark, but it didn’t mar the taste. Served with salad, the Makhouda D’Aubergine was delicious and very filling.
The Flying Apple made this dish as well and like her, I plan on making it again (and again and again.) It was that good. Thanks, Melissa for this recipe. And congrats on your doctorate degree! Yippee!
North Africa: The Vegetarian Table
Serves: 4-6 Notes: Serve this as a side dish with sweet or savory tagines, or as a light main course with a fresh green salad. Tunisians also apparently love to stick slices of it inside crusty bread spread with a little harissa and eat it as a sandwich.
1 large globe eggplant
salt for sprinkling
1/4 cup olive oil
1 medium onion, finely chopped
1 red bell pepper, seeded, deribbed and diced
8 large eggs
a handful (about 1/2 cup packed) chopped fresh parsley or coriander/cilantro leaves, or a mixture
4 garlic cloves, minced
8 oz (225g) gruyère cheese, cut into 1/4-inch cubes
1/2 cup dried bread crumbs
1 teaspoon bharat (Tunisian spice blend; you can substitute 1/2 teaspoon black pepper, 1/4 teaspoon cinnamon and 1/2 teaspoon rosewater)
3/4 teaspoon salt
harissa (North African hot pepper paste) or cayenne pepper, to taste (optional)
Peel and cut the eggplant into 1/4-inch dice. Sprinkle lightly with salt and place the cubes in a colander to drain for about 20 minutes. Rinse and pat dry with paper towels.
Preheat the oven to 400F/200C. In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes. Transfer this mixture to a colander to drain off as much of the oil as possible.
In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs. Add the eggplant mixture. Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper.
Grease a 2-quart soufflé dish. Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 40-45 minutes (a knife inserted into the center should come out clean). Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish). Cut into wedges or squares to serve. Serve hot or at room temperature with lemon wedges on the side.
It’s also that time of the year when they show certain movies on T.V. Last year, I mentioned that It’s a Wonderful Life is one of my favorite movies to watch. It’s always shown, some time, between Thanksgiving and Christmas. I’ve seen it a
million billion and one times. I surprise myself that I never tire of watching it. They showed it last night but I hadn’t planned on watching it and turned the channel to watch something else. Somehow on a commercial break, I found myself back at the station showing It’s a Wonderful Life. I ended up watching it AGAIN till the end and enjoyed it as if I hadn’t seen it before.
There are a lot of fun scenes in this 1947 movie, as well as fun phrases that the characters say. Last year, I shared some of my favorite lines. This year, I’ll share one of my favorite scenes, which is when George Bailey, the hero, returns home. He’s so happy to see his family — wife and kids — he continuously hugs and kisses them as if he can’t get enough of them (See the movie cover above). George has realized that he has a wonderful life, after all. It’s a really touching scene.
~ Clarence the Angel in It’s a Wonderful Life ~
Have a good week, everyone, and Happy Holidays!
Happy Sunday, everyone!
My first peach cobbler. Okay, so everything I make here is my first.
Well, this first peach cobbler wasn’t bad at all. The best part of the cobbler was the peach filling. I used canned peaches, which were perfect for me — perfectly cut, perfectly ripe… The filling was very good and tasty.
I had a slight problem with the crust: I could have/should have left it in the oven to bake a little longer. I didn’t. Also, I could have/should have sprinkled more sugar on the top but I didn’t. The reason I didn’t do either was because the instructions were vague – “bake until golden brown.”
Better instructions for me would have been, “Bake for 30-45minutes.” Something like that.
Instead of “Sprinkle with sugar,” better instructions for me would have been, “Sprinkle with 1/4 cup sugar,” etc…
The dough was fine, but next time I’d like to try it with the dough that I used for my Roasted Baby Roma Tomato and Feta Tart. I like that dough better and wonder if that will make a difference with the peach cobbler… I’ll see…
I plan on trying this peach cobbler again.
Double Crusted Peach Cobbler
Boy Meets Grill
2 1/2 cups all-purpose flour, plus more for shaping and rolling
1 tablespoon sugar
1/2 teaspoon salt 12 tablespoons cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water
4 tablespoons unsalted butter
1/2 cup sugar, plus more for sprinkling
1/2 cup water
1/4 teaspoon freshly grated nutmeg
10 ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed frozen peaches)
3 tablespoons all-purpose flour
2 tablespoons heavy cream
Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.
Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.
Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.
Preheat oven to 375 degrees F.
Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.