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Tagine With Eggplant

Tagine With Eggplant
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Tagine With Eggplant Recipe, How To Make Tagine With Eggplant Recipe

This version of a tagine, the classic Moroccan stew, calls for eggplant because it stays moist when braised. Learn the recipe of Tagine With Eggplant by vahchef.

Tagine is a Berber stew named for the wide, cone-topped, earthenware pot in which it is traditionally simmered over a bed of coals.

About Recipe

How to make Tagine With Eggplant

(89 ratings)
0 reviews so far
Prep time
5 mins		 Cook time
40 mins		 Total time
45 mins
Tagine With Eggplant
Author : Vahchef
Main Ingredient : Brinjal Eggplant
 Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Tagine With Eggplant
• Eggplant - 1 kg.
• Chick peas (kabuli chana) - 250 grams.
• Ginger powder - 1 tea spoon.
• Garlic paste - 5 cloves.
• Olive oil - 3 teaspoons.
• Turmeric powder - 1 tea spoon.
• Cinnamon powder - half tea spoon.
• Caraway seed powder - half tea spoon.
• Black pepper powder - 1 tea spoon.
• Salt - to taste.
• Water - 2 cups.
Method:
  • Sprinkle salt over eggplant slices. Leave in a strainer for 30 minutes.
  • Rinse in cold water and dry with a clean kitchen towel.
  • In a frying pan, add 2 tbsp oil and fry eggplant until brown on both sides.
  • In a large cast iron pan heat 1tablespoon of olive oil.
  • Saute chickpeas with garlic, ginger powder, turmeric powder, cinnamon powder, caraway powder and salt.
  • Add water and bring to a boil. Cook on low heat for 5 minutes.
  • Spread the eggplant slices over the chickpeas and cook for another 20 minutes.

Serve hot.





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