Spicy eggplant tagine
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 168.0
- Total Fat: 5.2 g
- Cholesterol: 5.1 mg
- Sodium: 222.3 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 9.3 g
- Protein: 4.9 g
View full nutritional breakdown of Spicy eggplant tagine calories by ingredient
Introduction
This vegetarian tagine is an excellent main dish, with couscous and some yoghurt! Or great served as an accompaniment to a meat tagine. Seriously yummy! This vegetarian tagine is an excellent main dish, with couscous and some yoghurt! Or great served as an accompaniment to a meat tagine. Seriously yummy!Number of Servings: 6
Ingredients
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1 tablespoon olive oil
1 tablespoon butter
2 red onions, sliced
3-4 cloves of garlic
1-2 red fresh chillies, deseeded, or personally I prefer 1-2 dried chillies, left whole (you can easily control the 'heat' and remove when desired)
2 teaspoons ground coriander (cilantro)
2 teaspoons ground cumin
2 teaspoons whole mustard seeds
1 tablespoon honey
16 baby eggplants, left whole, or 3 large eggplants, cut in quarters lengthwise
800g canned, chopped tomatoes
1/2 cup water or vegetable stock
sea salt and fresh ground black pepper to taste
bunch of fresh mint leaves, chopped
bunch of coriander (cilantro) leaves, chopped
Directions
Serves 6.
Heat the oil and butter in a tagine or heavy casserole. Gently cook the onions + garlic until they begin to brown, then add the chillies, coriander, cumin and mustard seeds. After a minute of stirring, add the eggplant and honey, and stir until the spices are well distributed. Pour in the tomatoes, add the water/stock, cover with a lid, and gently simmer for about 40 minutes when the eggplant should be tender.
Season to taste, add half the mint and coriander leaves, then let gently simmer for a further 5-10 minutes. Serve hot, sprinkled with the remaining mint + coriander leaves, accompanied by couscous.
***Please note this is even more delicious the following day.
Number of Servings: 6
Recipe submitted by SparkPeople user AUSSIECAT.
Heat the oil and butter in a tagine or heavy casserole. Gently cook the onions + garlic until they begin to brown, then add the chillies, coriander, cumin and mustard seeds. After a minute of stirring, add the eggplant and honey, and stir until the spices are well distributed. Pour in the tomatoes, add the water/stock, cover with a lid, and gently simmer for about 40 minutes when the eggplant should be tender.
Season to taste, add half the mint and coriander leaves, then let gently simmer for a further 5-10 minutes. Serve hot, sprinkled with the remaining mint + coriander leaves, accompanied by couscous.
***Please note this is even more delicious the following day.
Number of Servings: 6
Recipe submitted by SparkPeople user AUSSIECAT.
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