Moroccan table
Regional variantpreserveGuelmim-Oued Noun

Preserve with eggplant and ginger

Preserve with eggplant and ginger is a Moroccan preserved pantry dish shaped around eggplant and ginger; it uses patient heat, balanced spice and shared-table generosity rather than rushed flavor.

Next move
Turn this dish into a food-led stop, market idea, or itinerary constraint.
Moroccan table
+ Add to itinerary📍 MapNearby discovery needs a mapped location. This entry has no confirmed location.
More ▾

In Guelmim-Oued Noun, dishes like Preserve with eggplant and ginger carry the memory of markets, family ovens and seasonal judgement. The combination of eggplant and ginger shows a Moroccan habit of turning modest pantry elements into hospitality: a dish is not only cooked, it is timed, shared and remembered.

Preserve with eggplant and ginger belongs to the Guelmim-Oued Noun table. Taste it where its Saharan kitchen tradition lives, or fold it into an itinerary through the region.

See Guelmim-Oued Noun on the mapBrowse places in Guelmim-Oued Noun
Itinerary

Chefchaouen and Casablanca: imperial-city depth from Tangier

18 days · Tangier → Casablanca
Food-led itinerary
Itinerary

Tafraoute and Casablanca: imperial-city depth from Tangier

15 days · Tangier → Casablanca
Food-led itinerary
Itinerary

Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days

18 days · Tangier → Casablanca
Food-led itinerary
Recipe

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Kitchen method
Recipe

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Kitchen method
Recipe

Grilled Aubergine Eggplant in Honey and Spices

hot, spicy, sweet and fruity this delicious moroccan dish is from modern moroccan by ghillie basan

aubergines, olive oil, garlic cloves, fresh ginger, ground cumin…
Kitchen method
Recipe

Marrakesh Vegetable Curry

i found this delicious moroccan curry recipe on the albertsons website, posted by niblets. i took into account some of the reviews that stated some of the vegetables were uncooked and others were overcooked. so i worked with the recipe a bit, and think the order i cooked everything worked well because all of the vegetables were cooked evenly.

olive oil, carrots, sweet potato, orange juice, raisins…
Kitchen method