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.

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Aubergine and Pumpkin Tagine

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

My Moroccan Food

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

http://mymoroccanfood.com/

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

1/2 tsp

1/4 tsp

Ground Black Pepper

2 cups

Water

1 cup

Sponsored

Sun-Maid 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

Love This Recipe?

Aubergine and Pumpkin Tagine

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My Moroccan Food

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

http://mymoroccanfood.com/

Cooking Instructions

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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 (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.

step 4 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.

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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