Gourmandise & Co

NO FILTER NEEDED.
Eggplants mafrum, smooth, soft like pillows, in a rich tomato sauce, so yum!
For the sauce:
2 onions, chopped and sautéed with olive oil
Salt and pepper
1 tsp of sugar
2 cans of crushed tomatoes
250g of tomato passata
1tbsp smoked paprika
1 tbsp harissa
2 tsp ras El hanout
1 tsp cumin
Lots of fresh Coriander
Let cook at medium heat for 40 minutes.

For the mafrum:
3 medium eggplants
1kg ground beef
½ chopped onion
Chopped coriander
1 egg yolk
1 tsp ras El hanout
1 tsp cumin
1 tsp paprika

2 eggs + flour + frying oil

Cut the eggplants into large slices, and cut every slice in the middle, not until the end so it makes like a duck beak. Let them rest on paper with a bit of salt for 30 minutes so they sweat the extra water.
Mix the meat with all the filling ingredients, and stuff the eggplants generously.
Flour the mafrum, then dip into the eggs, and fry them in vegetable oil on all the faces until they are nicely golden.
Add them to the sauce, cover and cook at medium heat for about 1.5hr.
Finish with fresh coriander.
A bit of work, but SO satisfying!
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