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RECIPE
13 INGREDIENTS6 STEPS1HR

Aubergine and Pumpkin Tagine

4.5
2 Ratings

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237 Saved

My Moroccan Food

Nargisse. Moroccan girl, living in London but keeping my kitchen very much Moroccan!
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This tagine bursts with earthy flavors and aromas, it’s scrumptiously oniony, pumpkin-y and super creamy.
1HR
Total Time

My Moroccan Food

Nargisse. Moroccan girl, living in London but keeping my kitchen very much Moroccan!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
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
2 cups
Water
1 cup
Raisins
to taste
Fresh Cilantro , chopped

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Nutrition Per Serving

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CALORIES
768
FAT
12.8 g
PROTEIN
21.6 g
CARBS
167.7 g

Cooking Instructions

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Step 1
In a large casserole, warm the Olive Oil (3 tablespoon) over medium-high heat. Once the oil is warm, transfer the Onion (1.75 pound) and the Shallot (0.5 pound).
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 clove), Eggplant (2), Pumpkin (2), Ground Turmeric (1 teaspoon), Ground Ginger (1/2 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Water (2 cup), 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!

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Nutrition Per Serving
Calories
768
% Daily Value*
Fat
12.8 g
16%
Saturated Fat
2.5 g
12%
Trans Fat
0.0 g
--
Cholesterol
--
--
Carbohydrates
167.7 g
61%
Fiber
18.1 g
65%
Sugars
59.3 g
--
Protein
21.6 g
43%
Sodium
651.9 mg
28%
Vitamin D
--
--
Calcium
443.6 mg
34%
Iron
15.4 mg
86%
Potassium
6391.1 mg
136%
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