Eggplant (Aubergine) Tagine - Low Fat |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My DH loves eggplant and this is a great low fat version. From Delicious magazine. Serve with brown rice or couscous. Modified to suit our tastes. Ingredients:
2 tablespoons olive oil |
1 teaspoon cardamom seed |
1 cinnamon stick |
1 large onion, thinly sliced |
1 large eggplant, diced |
2 garlic cloves, crushed |
2 tablespoons harissa |
400 g chopped tomatoes |
1/2 cup vegetable stock |
2 tablespoons honey, plus |
extra honey, to drizzle |
2 tablespoons fresh mint, chopped |
Directions:
1. Heat olive oil in pan.
2. Add cardamom and cinnamon and cook for 30 seconds.
3. Add onion and eggplant and cook stirring 3-4 minutes until golden.
4. Add the garlic, harrissa, tomatoes and stock. Cook for 8 - 10 minutes until eggplant is cooked through.
5. Stir through the honey and season to taste with salt and pepper.
6. Serve drizzled with honey and mint sprinkled on top.
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