Seweryn Dominsky
Garlic Eggplant Tangine: A Flavorful Moroccan-Inspired Delight
This Garlic Eggplant Tangine is a hearty and flavorful dish inspired by traditional Moroccan cuisine. Combining tender eggplant, rich tomatoes, aromatic garlic, and a blend of warm spices, this tangine offers a deliciously complex and satisfying meal. It’s perfect for those who enjoy a bit of a culinary adventure and is great for both family dinners and entertaining guests.
Description
Garlic Eggplant Tangine is a classic Moroccan dish where eggplants are slowly simmered with garlic, spices, and tomatoes to develop a rich and robust flavor. This dish is typically served with couscous or flatbreads, making it a complete and filling meal. The slow-cooking process allows the eggplants to absorb all the flavors, resulting in a meltingly tender texture.
Ingredients:
– 2 large eggplants, cut into 1-inch cubes
– 4 cloves garlic, minced
– 1 large onion, finely chopped
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground cayenne pepper
– 1 can (14.5 ounces) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped fresh parsley
– Cooked couscous or flatbreads for serving
Instructions:
1. Prepare the Eggplant: Start by cutting the eggplants into 1-inch cubes. If desired, sprinkle the eggplant cubes with salt and let them sit in a colander for about 30 minutes to draw out any bitterness. Rinse and pat dry.
2. Cook the Vegetables: In a large heavy-bottomed pot or tangine, heat the olive oil over medium heat. Add the chopped onions and minced garlic, cooking until the onions are soft and translucent, about 5 minutes.
3. Add Spices: Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, and ground cayenne pepper. Cook, stirring constantly, for about 1-2 minutes until the spices are fragrant.
4. Simmer the Eggplant: Add the eggplant cubes to the pot, stirring to coat them in the onions and spices. Pour in the diced tomatoes and vegetable broth. Stir everything together and bring to a simmer.
5. Cook Low and Slow: Reduce the heat to low, cover the pot, and let it cook for about 45-60 minutes, stirring occasionally. The eggplants should be tender and the flavors well-blended.
6. Season and Finish: Season the tangine with salt and pepper to taste. Stir in the chopped cilantro and parsley just before serving.
7. Serve: Serve the Garlic Eggplant Tangine hot, over a bed of cooked couscous or alongside warm flatbreads. Enjoy the rich flavors and satisfying texture of this Moroccan-inspired dish!
This Garlic Eggplant Tangine is a comforting and flavorful meal that brings a taste of Moroccan cuisine to your table. Whether you’re new to tangines or a longtime fan, this recipe is sure to impress with its depth of flavor and aromatic spices.
