Baked Egyptian Tagine
A unique twist on traditional tagine recipes, this Egyptian-inspired dish features a rich and flavorful cheese sauce. Perfect for a weeknight dinner.
Ingredients
- ●1 block (8 oz) CheeseCheddar or Mozzarella work well
- ●1 loaf BreadDay-old bread is best
- ●2 medium EggplantSliced into 1-inch pieces
- ●1 can (14.5 oz) TomatoDiced
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1 tsp CuminGround
- ●1 tsp PaprikaSmoked or sweet
- ●to taste Salt
- ●to taste Pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Slice the eggplant into 1-inch pieces and place on a baking sheet.
- 3
Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20-25 minutes, or until tender.
- 4
In a large skillet, sauté the chopped onion and minced garlic until softened.
- 5
Add the diced tomato, ground cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes.
- 6
In a large bowl, combine the roasted eggplant, cooked onion mixture, and shredded cheese.
- 7
Transfer the mixture to a 9x13 inch baking dish and top with additional cheese.
- 8
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- 9
Serve hot, garnished with fresh herbs if desired.