1. Blanch the lamb's feet in boiling water for 5 minutes. Drain. Wash and peel the carrots; cut them into sticks. 
2. Slice the onion thinly and sauté in olive oil in a cocotte or Dutch oven. Add the lamb's feet, muscat, carrots, chili, ras el hanout, salt, thyme and bay leaf. Add water just to cover, add the bouillon cube and simmer, covered, for 30-45 minutes. 
3. Wash the eggplant and cut into thin lengthwise wedges. Place into a baking dish. Drizzle with olive oil; sprinkle with salt and pepper. Bake in a hot oven for 25 minutes. 

Filling and frying

1. Chop the cilantro. 
2. Make the filling: once the lamb's feet are cooked, remove the meat from the bones and combine it with the chopped cilantro and flaked almonds.
3. In the center of each sheet of brick, place a big spoonful of the filling and fold up into a triangle. 
4. Repeat the process with the other sheets of brick. 
5. Heat the frying oil and cook each packet for a few minutes. Drain on paper towels. Serve hot with the eggplant.