eggplant tajine with tomatoes, chickpeas and squash
recipe under the cut!
- 1 white onion, chopped
- 3 cloves of garlic, crushed and minced
- 1 large eggplant, sliced
- 2-3 tablespoons lemon juice (optional)
- 3 tablespoons olive oil
- 3 tomatoes, diced
- ½ cup dried chickpeas, soaked overnight, or 1 can of chickpeas
- 1 zucchini or yellow squash (optional)
- 2 tsp salt, or to taste
- 2 tsp ground black pepper
- 2 tsp ground coriander
- 1 stick cinnamon, or 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ginger
- ½ tsp mace (or substitute nutmeg)
- ½ tsp cardamom
- ¼ cup olive oil
- 1 cup water
1. peel eggplant in strips, if desired, and cut into slices about a half inch in width. soak the sliced eggplant in saltwater (optionally with a few tablespoons of lemon juice) for about an hour to remove excess water.
2. meanwhile, spread the chopped onion and minced garlic along the bottom of a clay tajine, slow cooker, or large pot with a diffuser. add the tomatoes, the squash (if using) and the chickpeas.
3. sprinkle the spices evenly over top of the vegetables in your tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables. cover and cook on low for about an hour, until the squash and chickpeas (if using dried) are nearly tender. if you’re using canned chickpeas and forgoing the squash you may need less time.
4. heat 3 tablespoons of olive oil over medium heat in a large frying pan. fry eggplant in a single layer for a minute or two on each side, until lightly golden brown. set aside on a plate lined with paper towels.
5. add the fried eggplant over top of the other vegetables and continue to cook, occasionally pouring some of the cooking liquid from the bottom of the tajine back over the eggplant, for another few minutes under very tender.
tajine is generally served warm with khobz.