A tagine is simply a Moroccan stew of sorts. It can be made with a variety of meats and/or vegetables. Often fruits and nuts are added as well.
Here is a recipe for a tagine based on roasted eggplant. It will feed 4.
2 whole eggplant (large purple egg shaped variety)
Olive oil
Kosher salt
one small spanish onion diced
1 cup chopped dried fruit – apricots, raisins, figs, etc.
1/4 cup pine nuts
2 large tomato diced
1/4 cup chopped Italian parsley
1/4 cup honey
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground fennel seed
1/4 tsp ground cumin
1/4 tsp red pepper flakes
One box prepared couscous (follow instructions given on box)
water
Pre-heat the oven to 400. Cut the ends off of the eggplant and remove half the peel by cutting strips of skin off lengthwise. Cut in half lengthwise and rub with olive oil and a little salt. Place on a sheet pan and roast in the oven until light golden and soft to the touch. Over roasting will cause them to fall apart later so be careful not to go to far in the oven. About 30-45 min. Allow to cool to room temperature. Cut into large peices about 2 inches.
In a saute pan on medium hight heat, cook the onion with a little olive oil until light brown and begining to soften. Add the chopped eggplant and saute 1 minute. Add the honey and let it bubble being careful not to let it start burning. Add the chopped fresh tomato, parsley, dried fruits and pinenuts. Season with spices and salt to taste. Reduce heat to medium and let simmer for a few minutes. If the stew becomes to thick before the fruit is rehydrated nicely, add a little water 1/4 cup at a time. Adjust seasoning and serve over steam hot couscous. Can be finished off on the top with a little plain yogurt and paprika for a nice contrasting presentation.
Darin, a great recipe for this unexpected cool spell.
I cannot remember in 20 years having so much rain this late in July. The air is cleaner and all green things are having a party.
by the bye, I made a beet, yep, beet salad. We had a potluck with friends last night, and I decided it would be my contribution. It was a hit with everyone, except with most of the guys – what’s with that? I had watched Rick Bayless make it on Martha.
I don’t know why most guys don’t like beets but it is true! I make a nice beet salad with onion, cilantro and white wine vinegar very simple and nice. Also good sweet beets with mint is nice.
The beet saga continues – Bayless’s receipe – yummy with oranges and jicama.
Serves 8
4 large beets, peeled and green tops removed
Coarse salt
3 seedless oranges
5 tablespoons freshly squeezed lime juice
2 1/2 tablespoons freshly squeezed orange juice
1 teaspoon sugar
1/4 cup peanut oil, preferably unrefined
1 medium jicama, brown skin and exterior layer removed, cut into 4-by-2-inch slices
4 cups wild baby arugula
2/3 cup roasted, salted peanuts
1 piece sugar cane (3 to 4 inches), peeled and cut lengthwise into slivers
Directions
Fill a small saucepan with water. Bring to a boil and add salt. When water returns to a boil, reduce heat to a simmer. Add beets and cook until tender, about 20 minutes. Drain and let cool. Cut beets into 4-by-2-inch slices; place in a large bowl.
Using a zester or vegetable peeler, zest the rind of one of the oranges. Finely chop and add to another large bowl along with the lime juice, orange juice, 1/2 teaspoon salt, sugar, and oil. Mix well and pour over beets; let stand 1 hour.
Remove peel and pith from the oranges using a sharp paring knife. Carefully cut between membranes to remove segments; set aside.
Add jicama and orange segments to the beet mixture and season with salt. Place arugula on a serving platter and place beet mixture on top. Sprinkle with peanuts and garnish with sugar can cane.
First published: July 2007
Sounds Delicious
I’m getting hungry you should check out more Moroccan recipes at http://www.moroccan-recipes.com