Tajine is a stew originated from the region of North Africa.The meat and/or vegetables are slowly simmered to allow all the spices to diffuse into the buttery sauce. The Eggplant Tajine is made is delicious served with couscous or bulgur. It is best made with baby eggplants but can also be prepared with larger eggplants cut into quarters lengthwise.
Serves 4
Preparation time: 15 minutes
Baking time: 1 hour
Difficulty: *
Serves 4
Preparation time: 15 minutes
Baking time: 1 hour
Difficulty: *
Ingredients:
- 16 baby eggplants or 2 larger eggplants, cut into quarters lengthwise
- 1 tbsp butter (or ghee)
- 1 tbsp olive oil
- 2 small red onions, slices
- 3 garlic cloves, crushed
- 1 tsp dried red chili flakes
- 1 tsp coriander seeds, roasted and crushed
- 1 tsp cumin seeds, roasted and crushed
- 2 tsp sugar
- 2 cans of chopped tomatoes or 1 jar of basic tomato sauce
- salt and pepper
- 1 bunch of fresh mint leaves, chopped
- 1 bunch of cilantro, chopped
1. Heat the oil and butter in a tajine (the name of the traditional vessel in which the food is cooked) or in a heavy-based casserole dish.
2. Add the onions and garlic and sauté until they begin to color.
3. Add the chili flakes, coriander and cumin seeds. Add the sugar.
4. When the seeds begin to give off some aroma, toss in the eggplants. Stir to coat them with the spices.
5. Add the tomatoes. Cover and cook gently for about 40 minutes, or until the eggplants are tender.
6. Season to taste and add half the cilantro and mint leaves. Cover and simmer for 10 minutes.
7. Just before serving, sprinkle with the rest of the cilantro and mint leaves. Serve hot.
- 16 baby eggplants or 2 larger eggplants, cut into quarters lengthwise
- 1 tbsp butter (or ghee)
- 1 tbsp olive oil
- 2 small red onions, slices
- 3 garlic cloves, crushed
- 1 tsp dried red chili flakes
- 1 tsp coriander seeds, roasted and crushed
- 1 tsp cumin seeds, roasted and crushed
- 2 tsp sugar
- 2 cans of chopped tomatoes or 1 jar of basic tomato sauce
- salt and pepper
- 1 bunch of fresh mint leaves, chopped
- 1 bunch of cilantro, chopped
1. Heat the oil and butter in a tajine (the name of the traditional vessel in which the food is cooked) or in a heavy-based casserole dish.
2. Add the onions and garlic and sauté until they begin to color.
3. Add the chili flakes, coriander and cumin seeds. Add the sugar.
4. When the seeds begin to give off some aroma, toss in the eggplants. Stir to coat them with the spices.
5. Add the tomatoes. Cover and cook gently for about 40 minutes, or until the eggplants are tender.
6. Season to taste and add half the cilantro and mint leaves. Cover and simmer for 10 minutes.
7. Just before serving, sprinkle with the rest of the cilantro and mint leaves. Serve hot.
