Ever since I’d seen this Makhouda D’Aubergine recipe on The Traveller’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!

Paz

Makhouda D’Aubergine
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)
lemon wedges

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.