🇲🇦 Moroccan

Eggplant Rfissa

Name: Eggplant Rfissa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 1 tbsp Fenugreek Seeds; 3 medium, cubed Potato; 2 tbsp Olive Oil; 2, thickly sliced Carrot; 2 large Eggplant; 750 ml Stock or Broth; 1 tsp Ras el Hanout; 4 Msemen Flatbread

🇲🇦 Moroccan

Rfissa — eggplant and lentils ladled over shredded msemen, fenugreek-scented. Ready in 50 minutes including prep.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Fenugreek Seeds1 tbsp
Potato3 medium, cubed
Olive Oil2 tbsp
Carrot2, thickly sliced
Eggplant2 large
Stock or Broth750 ml
Ras el Hanout1 tsp
Msemen Flatbread4

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the eggplant well on all sides — real colour means real flavour.
2
Lift the eggplant out, soften the onion and garlic in the same pot, then add the ras el hanout.
3
Return the eggplant, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

For deeper flavour, toast the ras el hanout in the oil before adding anything wet.

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Video: Moroccan Rfissa I الرفيسة المغربية بالدجاج والتريد · on YouTube