Batbout stuffed with eggplant zaalouk using a Aldi
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine biting into a warm, fluffy batbout, the Moroccan bread that’s as soft as a cloud, only to discover it’s generously stuffed with a vibrant mixture of eggplant zaalouk. This dish, which hails from the sun-kissed streets of Morocco, is a wonderful blend of flavors—smoky roasted eggplant mingling with the sweetness of red peppers and the aromatic embrace of garlic. Did you know that zaalouk, a popular Moroccan salad, is traditionally enjoyed as a dip? Here, it takes center stage, cradled in the tender embrace of batbout, making it a delightful sandwich that’s both comforting and exotic. Perfect for impressing guests or enjoying a cozy night in, this dish is a celebration of Moroccan flavors that will transport your taste buds straight to Marrakech!
Ingredients
- 0.5 Red peppers
- 5 Cloves of garlic
- 1 Strand(s) Bouquet garni
- 2 Tomatoes
- 2 Eggplant
- 1 Teaspoon(s) Salt
- 0.5 Teaspoon(s) Paprika
- 0.5 Teaspoon(s) Ground cumin
- 3 Tablespoon(s) Olive oil
- 1 Tablespoon(s) Balsamic vinegar
Steps
- Place the standard blade, 0.
- 0, and add ½ red peppers 0, 5 cloves of garlic 0, 1 strand(s) of bouquet garni 0 in the food processor bowl.
- Mix manual: 6sec / 0°C / Speed 7.
- Wash, peel, deseed, cut in two, and add 2 tomatoes 0 in the food processor bowl.
- Mix manual: 6sec / 0°C / Speed 7.
- Wash, peel, cut into dices, and add 2 eggplant 0 in the food processor bowl.
- 0, and add 1 teaspoon(s) of salt 0, ½ teaspoon(s) of paprika 0, ½ teaspoon(s) of ground cumin 0, 3 tablespoon(s) of olive oil 0 in the food processor bowl.
- Mix manual: 20:00min / 120°C / Speed 2 in inverse.
- 0, and add 1 tablespoon(s) of balsamic vinegar 0 in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Place 200 g batbout bliss: whole wheat flatbread in a baking dish.
- Serve Immediately or store fresh.
