Caroline Cooks

A modest documentation of my culinary exploits.

Location: Alexandria, Virginia, United States

Friday, January 27, 2006

Tajine 2 : Eggplant Tajine

This tajine is even better than the first, if you prefer Mediterranean flavors like I do. It's made with eggplant, tomatoes, and chickpeas. In truth, the crockpot is not necessary here and may even make things more complicated. The eggplant is roasted in the oven beforehand, and the tomato and chickpeas need not be cooked long. You could easily do this in a large saucepan instead.

One note on the eggplant... I didn't peel mine, and ended up with tough skins. Accordingly, I've specified skinned eggplant in the recipe. A Silpat liner makes the job of roasting it much simpler!

Have some couscous going while you prepare the tajine, and you'll be rewarded with a hearty meal when you're done.

olive oil
1 large eggplant, peeled and cubed
4 tomatoes, cubed (canned works too)
1 can of chickpeas, drained
1 onion, diced
3 garlic cloves, minced
1 tbsp paprika
1 tsp salt
1 tsp turmeric
1 tsp ground coriander
1 tsp fennel seed
1/2 tsp ground cumin
1/2 tsp ground ginger
1 tsp freshly ground black pepper
3 tbsp lemon juice

Preheat the oven to 400. Toss the eggplant cubes in olive oil and bake for about 25 minutes.

Toast the spices in a dry frying pan on low heat for a couple minutes, then add the onions, garlic, and a bit of olive oil. Cook until the onions become soft and translucent.

Add the tomatoes, chickpeas, lemon juice, and 1 cup of water and bring to a boil. Transfer the contents of the pan to a slow cooker and add the eggplant. Cook on low for about 20 minutes, then serve over couscous.


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