Moroccan Eggplant and Meat Tagine Recipe
Moroccan Eggplant and Meat Tagine Recipe, a traditional dish featuring tender eggplant stuffed with spiced minced meat, simmered in a fragrant tomato-based sauce. This hearty and flavorful Moroccan tagine is garnished with fresh herbs and olives, making it a perfect main course for any occasion. Serve it with warm bread or couscous for an authentic Moroccan experience.
Moroccan Eggplant and Meat Tagine Recipe, a traditional dish that perfectly balances tender eggplant, spiced minced meat, and a savory tomato-based sauce. This dish is slow-cooked to perfection, allowing the flavors to meld beautifully, creating a comforting and hearty meal. The eggplant slices are lightly fried to enhance their natural sweetness before being wrapped around seasoned minced meat, infused with warm Moroccan spices such as paprika, turmeric, and ginger. These flavorful rolls are then simmered in a fragrant sauce made with tomatoes, garlic, and onions, giving the dish its signature depth. Garnished with fresh coriander and tangy olives, this tagine is an irresistible fusion of textures and flavors. Serve it with warm Moroccan bread (khobz) or fluffy couscous for an authentic experience. Whether you're looking for a cozy family meal or an impressive dish for guests, this Moroccan Eggplant and Meat Tagine is sure to delight!
Ingredients
Nutritional Information
- Calories: 400
- Protein: 18g
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Sugar: 8g
- Sodium: 600mg
- Cholesterol: 50mg
Directions
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Slice the eggplants thinly, based on your preference. Fry the slices in a pan until golden brown, then set them aside. In a bowl, mix the minced meat with 2 teaspoons of chopped coriander leaves, 1 finely chopped chili pepper, a pinch of salt, and a pinch of turmeric. Wrap the seasoned meat mixture around the fried eggplant slices.
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Heat some oil in a pan and sauté ginger paste, garlic paste, and onion paste until fragrant. Add the wrapped eggplant and cover the pan with a lid. After a few minutes, pour in 50ml of water and stir in the tomato paste. Mix well, then add olives (if using) and let it simmer for 5 minutes. Remove from heat and serve hot.
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