Eggplant And Tomato Tagine Recipe

Name: Eggplant And Tomato Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 cups (3/4-inch) cubed peeled eggplant (about 2 pounds); 3/4 teaspoon salt, divided; Cooking spray; 1 tablespoon olive oil; 1 cup finely diced red bell pepper (about 1 large); 2 tablespoons tomato paste; 1 teaspoon Hungarian sweet paprika; 1 teaspoon ground cumin; 2 garlic cloves, minced; 1 (28-ounce) can diced tomatoes, undrained; 1/4 teaspoon freshly ground black pepper; 1 tablespoon fresh lemon juice

Servings: persons

11 cups (3/4-inch) cubed peeled eggplant (about 2 pounds)
3/4 teaspoon salt, divided
Cooking spray
1 tablespoon olive oil
1 cup finely diced red bell pepper (about 1 large)
2 tablespoons tomato paste
1 teaspoon Hungarian sweet paprika
1 teaspoon ground cumin
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice

1
Sprinkle eggplant with 1/4 teaspoon salt; let stand 20 minutes. Rinse; pat dry.
2
Preheat oven to 425u00b0.
3
Place eggplant on a jelly-roll pan coated with cooking spray. Coat eggplant with cooking spray. Bake at 425u00b0 for 30 minutes or until eggplant is tender, stirring once.
4
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; saute 5 minutes or until soft. Set aside.
5
Combine tomato paste, paprika, cumin, garlic, and tomatoes in a small Dutch oven over medium-high heat. Bring to a boil; simmer 3 minutes. Add eggplant to pan; cook 5 minutes. Add remaining 1/2 teaspoon salt and black pepper. Stir in juice; garnish with bell pepper.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 11 cups (3/4-inch) cubed peeled eggplant (about 2 pounds), 3/4 teaspoon salt, divided, Cooking spray, 1 tablespoon olive oil, and more.

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

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

Eggplant And Tomato Tagine

How did you like this recipe?

Frequently Asked Questions