One of my absolute fave restaurants in Melbourne is the legendary Moroccan Soup Bar in Fitzroy. I first experienced the amazing cuisine of this Melbourne institution about 12 years ago with friends. I went a couple of times, and then not again until recently, as we live on the other side of town. Over the years I’ve regaled Mr.B with reminiscences of the mouth-watering flavours and aromas. I’ve even dreamt of their signature chick-pea bake!
Some months ago I was attending a blogging event at the Fitzroy library to hear Pip Lincolne share her expertise, and Mr.B suggested I introduce him to the delights of this much raved about restaurant afterwards. One taste and he became an avid fan – we bought their inspiring book on the spot, and I’ve been trying out a few recipes at home, with great success I might add.
I’m thinking I might review the book on this blog, but that is a project for another day. In the meantime I’m sharing this recipe for Makloubeh, as I’ve made it a few times now and it goes down well with everyone.
It’s a humble, simple sort of meal, and a delicious way to eat eggplant – even Miss E thinks it’s delicious, and she doesn’t really like eggplant much. This recipe doesn’t state how many people it’s intended for, but seems to be at feast proportions. We ate it the next day too.