Tajine de Aubergines

Tajine de Aubergines is a fragrant and flavorful Moroccan dish that highlights the rich taste of eggplants, combined with spices, tomatoes, and chickpeas, making it a perfect midnight meal. This vegan delight is not only satisfying but also brings the warmth of Moroccan cuisine to your table.

Ingredients

• Eggplant - 1 medium (about 250g)
• Chickpeas (canned, drained) - 1 cup (240g)
• Tomato - 1 large, diced (about 200g)
• Onion - 1 medium, finely chopped (about 150g)
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons (30ml)
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - a handful, chopped (for garnish)
• Lemon juice - 1 tablespoon

Steps

1. Preheat a tajine or a heavy-bottomed pot over medium heat and add olive oil.
2. Sauté the chopped onion until translucent, about 5 minutes.
3. Add minced garlic and cook for an additional minute until fragrant.
4. Stir in the diced tomato, and cook for 5 minutes until softened.
5. Add the diced eggplant, chickpeas, cumin, coriander, paprika, cinnamon, salt, and pepper, stirring well to combine.
6. Cover the pot and reduce the heat to low, letting it simmer for 20-25 minutes until the eggplant is tender, stirring occasionally.
7. Once cooked, remove from heat and stir in the lemon juice.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 42 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with antioxidants from eggplant and tomatoes, which may reduce inflammation.

Tags