Moroccan rice with eggplant in tomato sauce
Try this Moroccan rice with meatballs yourself now!
The use of World Spice Blend - Ras el Hanout, nuts and dried fruit in the rice immediately gives it much more structure and flavour.
Preparation
Peel and finely chop 1 onion and cut the apricots into pieces of about 1 by 1 cm. Coarsely chop the hazelnuts. Heat 1 tablespoon of oil in a pan and sauté the onion until translucent. Add 2 teaspoons of World Spice Blend - Ras el Hanout and cook for another minute. Add the stock, rice, and apricots and simmer for 15 minutes. Turn off the heat and let it simmer for another 10 minutes, covered. Then add the coarsely chopped hazelnuts to the rice.
Combine the ground meat with the egg, the remaining World Spice Blend - Ras el Hanout, and ½ teaspoon of sea salt. Form into ping-pong-sized balls. Peel and finely chop the remaining onion and garlic cloves. Cut the eggplant into 2 by 2 cm cubes. Sprinkle the remaining sea salt over the eggplant and let it sit for 10 minutes. Pat dry.
Heat 1 tablespoon of oil in a pan over high heat and fry the eggplant for 5 minutes, or until browned and crispy. Heat the remaining oil in a separate pan and sauté the onion and garlic until translucent. Add the diced tomatoes, eggplant, and meatballs and cook for 10 minutes over medium heat.
Serve the meatballs with the Moroccan rice and fresh mint.
Variatietip
Gebruik eventueel notenrijst in plaats van de zelfgemaakte notenrijst
Ingredients
- 2 uien
- 40 g gedroogde abrikozen
- 30 g blanke hazelnoten
- 3 el olijfolie
- 3 tl World Spice Blend - Ras el Hanout
- 400 ml runderbouillon
- 300 g basmatirijst
- 300 g half om half gehakt
- 1 ei
- 2 ½ tl Zeezout
- 2 tenen knoflook
- 1 aubergine
- 400 g tomatenblokjes
- 5 g verse munt
Products used in this recipe
€2,79