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Moroccan aubergine parcels

Sunday, June 11, 2017

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 […]


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

moroccan- veg-parcel-pot

 

 

 

 

 

 

 

 

 

 

  • 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

moroccan-veg-parcel-fold

 

 

 

 

 

 

 

 

 

 

  • Paint the egg wash over the pastry triangles

moroccan-veg-parcels-eggwash

 

 

 

 

 

 

 

 

 

 

 

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

moroccan-veggie-parcels-oven

 

 

 

 

 

 

 

 

 

 

 

  • Serve and enjoy

moroccan-veggie-parcels-cooked


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