A aromatic take on Aubergine Mash, built on ras el hanout and finished the way we like it. Ready in about 2 hr 15 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the ras el hanout elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the harissa and the rest of the ras el hanout flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Moroccan
Members
Our tested Pan-Seared Black Bean Traybake: fragrant, generous, and balanced with harissa....
Moroccan Weeknight-friendly Salmon Pudding with the ras el hanout we come back to again and again. Big...
Moroccan This Moroccan Stir-Fry leans on honey and apricot to do the heavy lifting. We stir-fry the Pork...
Moroccan Our tested Slow-Cooked Chickpea Bowl: fragrant, generous, and balanced with preserved lemon and...