Morocco · Tajine
Moroccan Eggplant Rolls Tajine with Turkey
Moroccan eggplant rolls, baked slices wrapped around spiced turkey and simmered in a tajine of tomato, onion and garlic. The eggplant goes into the oven first so the slices are soft enough to roll, and then everything spends two slow hours together. One whole red chilli sits on top the entire time.
- Prep
- 25 min
- Cook
- 2 h 45 min
- Serves
- 4
- Level
- Easy, but slow
The eggplant
- Heat the oven to 200 °C (400 °F). Slice the eggplants lengthways, brush both sides with a mix of olive and vegetable oil, and bake for about 25 minutes, until the slices are soft enough to roll without cracking. Leave them to cool a little.
The filling
- Put the minced turkey in a bowl with the garlic, parsley, paprika, salt, black pepper and cumin, and mix well.
- Shape it into small logs, each one sized to sit inside an eggplant slice, then roll each log up in a slice and set it seam-side down.
The tajine
- Put the olive oil and the vegetable oil into the tajine with the chopped onion, and start it over a low heat.
- As the onion takes the heat, add the garlic and the spices and fry gently for about 10 minutes.
- Add the blended tomatoes, mix well, and cook for about 10 minutes.
- Settle the eggplant rolls into the sauce and lay the whole red chilli over the top.
- Cover and cook on a low heat for about 2 hours, until the meat is cooked through and the sauce has thickened.
Serve it in the dish it cooked in, with crusty bread for the sauce.
Watch it made
The video for this recipe is coming soon.