How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Eggplant and Butternut Squash Tagine?

You need 11 ingredients. The key ingredients include: 2 pounds eggplant, sliced crosswise, 1/2 inch thick, Salt, 2 pounds butternut squash, peeled and sliced crosswise, 1/2 inch thick, 2 tablespoons extra-virgin olive oil, plus more for brushing, and more.

Is Eggplant and Butternut Squash Tagine suitable as vegetarian?

Yes, Eggplant and Butternut Squash Tagine falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Eggplant and Butternut Squash Tagine?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Butternut Squash Tagine Recipe

Name: Eggplant and Butternut Squash Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds eggplant, sliced crosswise, 1/2 inch thick; Salt; 2 pounds butternut squash, peeled and sliced crosswise, 1/2 inch thick; 2 tablespoons extra-virgin olive oil, plus more for brushing; Freshly ground pepper; 3/4 pound skinless, boneless chicken breast, cut into 1/2-inch pieces; 8 large scallions, finely chopped; 1/4 cup drained capers; 1 large green bell pepper; 1/2 cup shredded Gruyere cheese; 6 large eggs, beaten

Eggplant and Butternut Squash Tagine

Eats Now Editorial Team · 2169 kcal · Vegetarian

1
Arrange the eggplant slices on a work surface and sprinkle with salt.
2
Transfer the eggplant to a colander, top with a plate and weight it down with heavy cans.
3
Set the colander in the sink and let the eggplant drain for 1 hour.
4
Meanwhile, preheat the oven to 425.
5
Brush the squash slices on both sides with olive oil and arrange them on 2 large baking sheets.
6
Season with salt and pepper and bake for about 25 minutes, or until tender and golden brown.
7
Pat the eggplant slices dry.
8
Brush them on both sides with olive oil and arrange on 2 large baking sheets.
9
Bake for 25 minutes, or until tender and golden brown.
10
Transfer the eggplant to a plate.
11
Turn the oven down to 350.
12
In a medium skillet, heat 1 tablespoon of the olive oil.
13
Add the chicken and scallions and cook over moderately low heat, stirring, until the chicken is white throughout, about 5 minutes.
14
Transfer to a food processor.
15
Add the capers and the remaining 1 tablespoon of olive oil and season with salt and pepper; process to a coarse paste.
16
Roast the bell pepper directly over a gas flame or under the broiler until charred all over.
17
Transfer the pepper to a bowl, cover with plastic wrap and let steam for 5 minutes.
18
Peel the pepper and discard the core, seeds and stem.
19
Cut lengthwise into 1/4-inch-thick strips.
20
Lightly grease a large baking dish.
21
Line the dish with half of the eggplant slices.
22
Spread half of the pureed chicken over the eggplant and sprinkle with half of the Gruyere.
23
Top with the squash slices and drizzle with 3 tablespoons of the beaten eggs.
24
Top with the remaining chicken, Gruyere and eggplant slices.
25
Arrange the bell pepper strips over the eggplant in a lattice pattern.
26
Pour the remaining beaten eggs evenly over the filling, tilting the dish as necessary.
27
Cover the tagine with foil and bake for 20 minutes.
28
Uncover and bake for about 20 minutes longer, or until the tagine is bubbling hot and the eggs are set.
29
Let stand for at least 20 minutes and for up to 2 hours before serving.

Eggplant and Butternut Squash Tagine

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