Tajine of Eggplant

Tajine of Eggplant is a vibrant Moroccan dish featuring tender eggplant and a medley of aromatic spices, cooked to perfection in a traditional tajine. This dairy-free delight is not only flavorful but also a healthy option for dinner.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 3 tablespoons
• Onion - 1 medium, chopped (about 150g)
• Garlic - 3 cloves, minced
• Red bell pepper - 1, chopped (about 150g)
• Canned tomatoes - 400g, diced
• Chickpeas - 200g, cooked
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Vegetable broth - 200ml

Steps

1. Begin by cutting the eggplant into 1-inch cubes and sprinkle with salt. Let it sit for about 15 minutes to draw out excess moisture, then rinse and pat dry.
2. In a tajine or a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the chopped red bell pepper and sauté for another 5 minutes until softened.
5. Add the diced tomatoes, chickpeas, cumin, cinnamon, paprika, salt, and black pepper. Stir to combine well.
6. Incorporate the eggplant cubes into the mixture and pour in the vegetable broth. Stir gently to combine.
7. Cover the tajine or pot and simmer on low heat for about 20 minutes, or until the eggplant is tender and the flavors meld together.
8. Once cooked, remove from heat and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 310
• Protein: 10 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.25 L

Health Benefits

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

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