Moroccan aubergine parcels

I love Moroccan spices.  I am always looking for food combinations to add them to.  Having tried Moroccan beef  and Moroccan Chicken it was time for a vegetarian option.  I’m a firm believer that most of us have too much meat in our diets and am always looking for good veggie alternatives.

I was keen to come up with a recipe that was tasty but with lots of textures and some substance.  I came up with these vegetarian Moroccan aubergine parcels that pack a taste punch and are substantial enough for a main course

The parcels are basically puff pastry filled with a spicy tomato mix with aubergines and chick peas.  I was really pleased with the results and best of all, they are suitable for freezing!

If you want to try them, here is what you will need:
Ingredients for Moroccan aubergine parcels:

• 2 aubergines (cut into cubes)
• 1 onion  (finely chopped)
• 500g carton passata
• 1 400g can of chickpeas
• 150g spinach (chopped)
• 6 dried apricots (chopped)
• 1/2 tbsp flaked almonds
• 2 tbsps Ras-el-haout
• 1 tsp cumin
• 1tsp cinnamon
• 1/2 tsp chilli flakes
• salt and pepper
• puff pastry ( I used ready made as it is so convenient)
• 1 egg
• 2 tbsps milk

 

Instructions:

• Roast the aubergine for 40 mins at 200C
• Fry the chopped onion
• Add the passata, aubergine, spinach, spices, almonds, apricots and chickpeas
• simmer over a low heat

 

 

 

 

 

 

 

 

 

 

• season to taste
• cut the pastry into squares
• place a generous spoonful of the aubergine mix into the centre
• mx the egg and milk together to make an egg wash
• Paint the egg wash round the edge of the pastry and fold over into a triangle, pinching the edges to form a seal

 

 

 

 

 

 

 

 

 

 

• Paint the egg wash over the pastry triangles

 

 

 

 

 

 

 

 

 

 

 

• Place on a baking tray and bake in the oven at 180C for around 20 minutes or until puffed up and golden

 

 

 

 

 

 

 

 

 

 

 

• Serve and enjoy