Eggplant Tagine

Eggplant Tagine is a savory and aromatic Moroccan dish that showcases tender eggplants and vibrant vegetables simmered in a fragrant blend of spices. This vegan delight is perfect for a cozy dinner, bursting with flavors that transport you to the heart of Morocco.

Ingredients

• Eggplant - 1 medium (about 250g)
• Zucchini - 1 medium (about 150g)
• Red bell pepper - 1 medium (about 150g)
• Onion - 1 small (about 100g)
• Garlic - 2 cloves
• Canned chickpeas - 1 cup (240g)
• Canned diced tomatoes - 1 cup (240g)
• Olive oil - 2 tablespoons (30ml)
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Vegetable broth - 1 cup (240ml)

Steps

1. Begin by cutting the eggplant into bite-sized cubes and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture.
2. While the eggplant is resting, dice the onion, chop the zucchini and red bell pepper, and mince the garlic.
3. In a large skillet or tagine pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
4. Rinse the eggplant under cold water, then pat dry with a paper towel. Add the eggplant, zucchini, and red bell pepper to the skillet, cooking for an additional 5 minutes until they begin to soften.
5. Stir in the ground cumin, coriander, cinnamon, paprika, salt, and black pepper, allowing the spices to toast for 1 minute.
6. Add the canned chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a simmer, then reduce the heat to low and cover. Cook for 20 minutes, stirring occasionally.
7. Once the vegetables are tender and the flavors meld together, remove from heat and stir in the chopped parsley.
8. Serve warm, with couscous or crusty bread, if desired.

Nutrition

• Calories: 330
• Protein: 12 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes which help combat inflammation.
• High in fiber, promoting digestive health and aiding in weight management.

Tags