Aubergine and Pumpkin Tagine

13 INGREDIENTS • 6 STEPS • 1HR

Aubergine and Pumpkin Tagine

Recipe

4.5

2 ratings

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

Aubergine and Pumpkin Tagine

Save

My Moroccan Food

Hi I'm Nargisse, a Moroccan girl, living in London but keeping my kitchen very much Moroccan!

http://mymoroccanfood.com/

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

1HR

Total Time

$13.77

Cost Per Serving

Ingredients

Servings

4

us / metric

3 Tbsp

5 1/2 cups

Onions, chopped

1 1/2 cups

Shallots, chopped

4 cloves

Garlic, finely chopped

2

Large Eggplants, chopped

2

Small Pumpkins, chopped, peeled, deseeded

or Squash

1 tsp

1 tsp

Ground Turmeric

as needed

as needed

Ground Black Pepper

2 cups

Water

1 cup

Raisins

to taste

Fresh Cilantro, chopped

Nutrition Per Serving

VIEW ALL

Calories

754

Fat

12.3 g

Protein

21.4 g

Carbs

165.3 g

Aubergine and Pumpkin Tagine

Save

My Moroccan Food

Hi I'm Nargisse, a Moroccan girl, living in London but keeping my kitchen very much Moroccan!

http://mymoroccanfood.com/

Cooking InstructionsHide images

step 1

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).

step 2

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

step 2 Lower the heat to medium and cover with a lid. Leave until the onions are soft and translucent, about 25 minutes. Stir occasionally.

step 3

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.

step 4

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

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

step 5

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

step 6

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

step 6 Serve warm with couscous, brown rice or bread, and garnish with Fresh Cilantro (to taste). Enjoy!

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