This stew is a good one, especially in the late summer when eggplants are bursting from farmers’ markets. When selecting eggplants, always pick ones that are very firm and shiny, free of brown spots, soft spots and blemishes.
For this recipe, I use five-inch eggplants, no peeling or salting is necessary. If you can only find large ones, you may want to peel some of their skin off in strips with a vegetable peeler before chopping. Fresh eggplants are the key ingredient here. The bitterness in some eggplants comes from being over-mature. So remember to buy firm eggplants. Look for green leaves at the stem too.
This Moroccan tagine is healthy and comforting. Chickpeas give it substance and protein. Saffron, ginger and a mix of spices transport you to an exotic Marrakesh market. A dollop of creme fraiche is always welcome on top when served. 
You can add a little lemon zest and some chopped scallions to plain couscous and serve it with this tagine. It reheats well for lunches or workweek dinners.
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Eggplant Tagine with Couscous
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
A comforting Moroccan tagine brimming with chickpeas and warming spices. The perfect blend of sweet and savory transports you to a Marrakesh market.
Ingredients
- 2 large onions chopped
- 9-10 cups (2132-2370 ml) chopped eggplant
- 1 bell pepper chopped
- 1 garlic clove minced
- 1 inch piece fresh ginger, peeled and minced
- 1 1/2 cups (355 ml) crushed tomatoes
- 2 cups (473 ml) water
- 2 Rapunzel No Salt Vegetable Bouillon cubes (2 Rapunzel No Salt Vegetable Bouillon cubes)
- 1 lbs (454 g) chickpeas, rinsed and drained
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- A small pinch of saffron
- 1/2 tsp harissa
- Drizzle of honey or pinch of sugar
- 1/2 tsp dried mint
- 1/2 tbsp chickpea flour mixed with 1/2 tbsp cold water
- Salt and pepper
- Olive oil and butter
Instructions
- Sauté the onion and bell pepper in olive oil and/or butter with salt and pepper until soft.
- Add the garlic, ginger, crushed tomatoes, water, bouillon cubes, chickpeas, cumin, cinnamon, paprika, saffron, harissa, and honey. Season with salt and pepper to taste.
- Stir in the chopped eggplant.
- Bring to a boil. Reduce heat to low and simmer, covered, for 15-20 minutes, or until the eggplant is tender.
- Add the dried mint and adjust seasonings.
- To thicken the tagine, mix the chickpea flour with an equal amount of cold water. Stir this mixture into the stew and simmer for an additional minute.
Notes
- For a richer flavor, use a combination of olive oil and butter for sautéing.
- If you don’t have harissa paste, you can substitute a pinch of cayenne pepper for a touch of heat.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Moroccan
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
Frequently Asked Questions
Do I need to salt the eggplant before adding it to the tagine?
Salting and letting the eggplant sit for 20 to 30 minutes draws out excess moisture and bitterness. Pat the pieces dry before cooking so they brown properly instead of steaming.
What spices are essential for an authentic tagine flavor?
Cumin, cinnamon, coriander, and a pinch of saffron or turmeric form the base. These warm spices build layers of flavor as they simmer low and slow with the eggplant and tomatoes.
Can I use quinoa instead of couscous?
Quinoa works well as a substitute and adds extra protein. Cook it separately according to package directions and serve the tagine spooned over the top, just as you would with couscous.
