- Calories 98
- Caloriesfromfat 25%
- Fat 2.7g
- Satfat 0.4g
- Monofat 1.7g
- Polyfat 0.4g
- Protein 3.3g
- Carbohydrate 18.3g
- Fiber 8.1g
- Cholesterol 0.0mg
- Iron 1.1mg
- Sodium 373mg
- Calcium 42mg
Eggplant and Tomato Tagine
Photo: Jan Smith
You turn this flavorful topping for rice or couscous into a main dish by adding canned chickpeas.
How to Make It
Step 1
Sprinkle eggplant with 1/4 teaspoon salt; let stand 20 minutes. Rinse; pat dry.
Step 2
Preheat oven to 425°.
Step 3
Place eggplant on a jelly-roll pan coated with cooking spray. Coat eggplant with cooking spray. Bake at 425° for 30 minutes or until eggplant is tender, stirring once.
Step 4
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until soft. Set aside.
Step 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.
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reagangirl's Review
Very delish for a vegetarian dish - if you double the paprika it really gives it a kick.
hdm5020's Review
N/A
Natalie137's Review
I enjoyed this and will make it again, but I think next time I will increase the spices a bit. It seemed, too, like the roasting time for the eggplant could be decreased or it needs to be stirred more frequently, as mine got charred in spots.
rballa's Review