Double Coriander Eggplant Tagine
Recipe from
Vegetarian Times
In Morocco, both fresh cilantro and dried, ground coriander are used to flavor stews such as this tagine. Try filling a pepper mill with coriander seeds for an original twist on ground pepper.
Servings:
Serves 4
Ingredients
Eggplant Tagine
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2 tablespoonsolive oilsee savings
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1 largesweet onion, peeled and thinly slicedsee savings
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4cloves garlic, minced (4 teaspoons)see savings
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12baby eggplants, halved lengthwisesee savings
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2 teaspoonsground coriandersee savings
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2 teaspoonsground cuminsee savings
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2 teaspoonshoneysee savings
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1/2 teaspoonred pepper flakessee savings
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128-ounce can chopped tomatoessee savings
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1/4 cupchopped cilantrosee savings
Cilantro-Mint Yogurt Sauce
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1 cuplow-fat Greek-style yogurtsee savings
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1/3 cupchopped cilantrosee savings
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2 tablespoonschopped fresh mintsee savings
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1 tablespoonolive oilsee savings
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1 teaspoonsugarsee savings
Directions
1.
To make Eggplant Tagine: Heat oil in skillet over medium-high heat. Add onion and garlic; saute 5 minutes, or until softened. Add eggplants, coriander, cumin, honey, and red pepper flakes. Saute 5 minutes, or until eggplants are softened. Add tomatoes, cover, and simmer 20 minutes, or until sauce is thickened and eggplant is tender. Stir in cilantro, and season with salt and pepper.
2.
To make Cilantro-Mint Yogurt Sauce: Puree all ingredients in food processor or blender until smooth. Season with salt and pepper.
3.
Serve tagine warm over steamed couscous or bulgur (or brown rice if avoiding gluten), topped with Cilantro-Mint Yogurt Sauce.
Nutrition information
Calories 312, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 3 mg, Sodium 483 mg, Carbohydrate 46 g, Fiber 14 g, Protein 12 g, Sugars 29 g.
Percent Daily Values are based on a 2,000 calorie diet
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