Quick Syrian Braised Eggplant Tagine
A flavorful and hearty eggplant tagine made with quickly cooked ingredients and inspired by Syrian cuisine. Best served with crusty bread or over couscous.
Ingredients
- ●2 medium eggplantsliced
- ●2 tbsp olive oilfor cooking
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●1 tsp cuminground
- ●1 tsp paprikasmoked
- ●1/4 tsp cayenne pepperoptional
- ●1/2 tsp saltto taste
- ●1/4 tsp black pepperto taste
- ●1 cup chicken brothlow-sodium
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat. Add the sliced eggplant and cook until browned, about 3-4 minutes. Remove the eggplant from the skillet and set aside.
- 2
Reduce heat to medium and add the chopped onion to the skillet. Cook until the onion is translucent, about 5 minutes.
- 3
Add the minced garlic to the skillet and cook for 1 minute.
- 4
Stir in the ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute.
- 5
Add the chicken broth to the skillet and bring to a simmer.
- 6
Return the eggplant to the skillet and stir to combine. Reduce heat to low and simmer, covered, for 15-20 minutes or until the eggplant is tender.
- 7
Taste and adjust the seasoning as needed.
- 8
Serve the eggplant tagine hot, garnished with chopped fresh parsley or cilantro (if desired).