African Eggplant Tagine
A flavorful and aromatic Moroccan-inspired stew made with eggplant, spices, and a blend of African flavors.
Ingredients
- ●2 medium Eggplant
- ●2 tablespoons Olive oil
- ●1 large Onion
- ●3 cloves Garlic
- ●2 teaspoons Cumin
- ●1 teaspoon Coriander
- ●1/2 teaspoon Cayenne pepper
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●2 tablespoons Chopped fresh parsley
- ●2 tablespoons Fresh cilantro
Instructions
- 1
Heat the olive oil in a large clay or ceramic tagine or Dutch oven over medium heat.
- 2
Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
- 3
Add the garlic, cumin, coriander, cayenne pepper, salt, and black pepper. Cook, stirring constantly, for 1 minute.
- 4
Add the eggplant and cook, stirring occasionally, until it begins to soften, about 5 minutes.
- 5
Add 1 cup of water and bring to a boil. Reduce the heat to low and simmer, covered, until the eggplant is tender, about 20 minutes.
- 6
Stir in the chopped parsley and cilantro. Serve hot over couscous or rice.
- 7
Optional: Garnish with additional parsley and cilantro, if desired.