For the Couscous prep
1. Place couscous in a large bowl. Cover with 2 inches of cold water. Stir and let sit to absorb and hydrate for about 1/2 hour. Prepare soaked couscous according to package instructions doubling the amount of water suggested. Set aside for later.
For the Lentil Prep
1. Rinse and drain the lentils.
2. Place in soup pot, adding the onions and spices.
3. Cover with 2 inches of water, bring to a boil, then simmer for 35 minutes or until lentils are tender. Most of the water should be absorbed.
4. Season with salt and pepper. Set aside for later.
For the Eggplant Prep
1. Wash eggplant and cut off top ends. cut in half lengthwise.
2. Carefully scoop out the center. Remove any large seeded areas.
3. Cut the scooped out center pieces into 1 inch square chunks and fry until golden and slightly crisped. Drain.
CONSTRUCTION OF THE EGGPLANT Camel Bags
1. Rub the inside of the eggplant halves with oil
2. Combine the prepared couscous, lentils, and fried eggplant chunks. Mix together well. Taste, add salt to taste as needed.
3. Spoon into the 4 eggplant Saddlebag halves.
Bake in an oven at 350o for about 50 minutes or until the eggplant halves have baked sufficiently to cave in a bit.
Suggested Toppings
Tomato Sauce or
Cream Sauce Bechamel (this is my choice)
To Make the Bechamel
Melt 3 Tablespoons of butter in a saucepan with 1/4 teaspoon ground Nutmeg
Whisk in 3 Tablespoons of white flour, stirring rapidly to avoid burning
Whisk in 3 cups of milk. Heat over medium heat until it thickens. Salt to taste.
Serve by pouring over each Egglplant half Camelbag.
Recipe Notes. Every year since Ahmed Baakrime passed away, I have created a special Moroccan style recipe for American cooks for the Lentil Festival Contest (Adis Fete). This one was created for 2010. Each year, the recipes are printed in a magazine that is sent to 100s of thousands of readers throughout the USA. This is one way of showing my love for my father in law.
Serving
Suggestions
Cook with love.
Originally Submitted
7/25/2010
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