Recipe Image

Servings:

Aubergine and Pumpkin Tagine

This tagine bursts with earthy flavors and aromas, it’s scrumptiously oniony, pumpkin-y and super creamy.

Total Time

1hr

4.5

2 Ratings

Author: My Moroccan Food

Servings:

Ingredients

•

3 Tbsp

Olive Oil

•

5 1/2 cups

Onions , chopped

•

1 1/2 cups

Shallots , chopped

•

4 cloves

Garlic , finely chopped

•

Large Eggplants , chopped

•

Small Pumpkins , chopped, peeled, deseeded

or Squash

•

1 tsp

Salt

•

1 tsp

Ground Turmeric

•

1/2 tsp

Ground Ginger

•

1/4 tsp

Ground Black Pepper

•

2 cups

Water

•

1 cup

Sun-Maid Raisins

•

to taste

Fresh Cilantro , chopped

Cooking Instructions

In a large casserole, warm the Olive Oil (3 Tbsp) over medium-high heat. Once the oil is warm, transfer the Onions (5 1/2 cups) and the Shallots (1 1/2 cups) .

Lower the heat to medium and cover with a lid. Leave until the onions are soft and translucent, about 25 minutes. Stir occasionally.

Once the onions are soft and translucent, uncover and reduce the heat to medium-low. Stir occasionally for 20 minutes until the onions are golden brown.

Add the Garlic (4 cloves) , Eggplants (2) , Pumpkins (2) , Ground Turmeric (1 tsp) , Ground Ginger (1/2 tsp) , Salt (1 tsp) , Ground Black Pepper (1/4 tsp) , Water (2 cups) , and Sun-Maid Raisins (1 cup) . Cover the casserole with a lid.

Let simmer gently and leave until the vegetables are cooked for about 35 minutes.

Serve warm with couscous, brown rice or bread, and garnish with Fresh Cilantro (to taste) . Enjoy!

Nutrition Per Serving

CALORIES

754

FAT

12.3 g

PROTEIN

21.4 g

CARBS

165.3 g