By Aaron Wurm
Preheat oven to 400°F (200°C). Cut the eggplant into 1-inch cubes and place on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 20 minutes until tender and lightly browned.
While the eggplant is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the ras el hanout (or chosen spices) and cook for 1 minute to release the flavors. Add the canned chickpeas (drained and rinsed) and chopped tomatoes to the pot.
Add the roasted eggplant to the pot, pour in the vegetable stock, and bring to a simmer. Reduce the heat to low and let it cook gently for about 15 minutes, allowing the flavors to meld together.
Prepare the couscous according to package instructions, using water or vegetable stock for added flavor.
Once the tagine has finished cooking, adjust the seasoning with salt and pepper to taste. Stir in half of the chopped cilantro into the tagine just before serving.
Serve the tagine hot over a bed of couscous, garnished with the remaining fresh cilantro.
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This Vegetarian Dinner North African Healthy recipe is ready in 45 minutes and features eggplant, canned chickpeas, onion and other delicious ingredients. Contains 350 calories total.
Preheat oven to 400°F (200°C). Cut the eggplant into 1-inch cubes and place on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 20 minutes until tender and lightly browned.
While the eggplant is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the ras el hanout (or chosen spices) and cook for 1 minute to release the flavors. Add the canned chickpeas (drained and rinsed) and chopped tomatoes to the pot.
Add the roasted eggplant to the pot, pour in the vegetable stock, and bring to a simmer. Reduce the heat to low and let it cook gently for about 15 minutes, allowing the flavors to meld together.
Prepare the couscous according to package instructions, using water or vegetable stock for added flavor.
Once the tagine has finished cooking, adjust the seasoning with salt and pepper to taste. Stir in half of the chopped cilantro into the tagine just before serving.
Serve the tagine hot over a bed of couscous, garnished with the remaining fresh cilantro.
Calories per Serving: 350
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