Eggplant and Tomato Tagine with Chickpeas and Raisins
Lacto-Ovo Vegetarian Recipes Fasting Recipes Vegetables Vegetable Dishes
A quick improvisation, from a small eggplant "stolen" when I was roasting eggplants for eggplant salad with yogurt and some already overripe tomatoes. It turned out wonderfully, as sometimes happens with my improvisations. I don't have high expectations at the beginning, I just want to make myself something to eat, and in the end a recipe emerges that deserves to be added here.
Ingredients
1 small roasted eggplant (150 g eggplant flesh)
1 large, very ripe tomato (about 350 g)
1 medium onion
3 cloves garlic
1 heaping teaspoon tomato paste
125 g cooked chickpeas
3 tablespoons golden raisins
1 heaping teaspoon ras-el-hanout (or Garam Masala)
1/2 teaspoon ground cumin
1 bay leaf
15 cherry tomatoes
3 tablespoons oil
yogurt (for serving; optional)
salt, black pepper
Servings: 2-3
How to prepare eggplant and tomato tagine with chickpeas and raisins
- Let the roasted eggplant flesh drain in a sieve for 10 minutes, then chop it into a paste with a wooden chopper.
- Heat the oil in a 25 cm diameter tagine (or cast iron pan/pot). Add the finely chopped onion and sauté for 10 minutes over low heat, until it softens and sweetens slightly.
- Add the garlic and tomato paste and sauté for another minute, until a pleasant aroma comes from the pan.
- Add the grated tomato (cut it in half and grate it with the cut side down until only the skin remains in your hand). Simmer over low heat until the tomato juice reduces and the paste in the tagine looks slightly caramelized, with the oil gathered at the edges (about 15 minutes).
- Add the ras-el-hanout, cumin, and bay leaf broken in half, and stir for another minute to blend the spices into the sauce.
- Add the chickpeas, raisins, and eggplant flesh. Grind black pepper and add salt to taste. Add 150 ml water. Place the cherry tomatoes cut in half on top. Bring to a boil, cover, and simmer over low heat for about 15-20 minutes. Stir about 2 times during this time and taste for salt toward the end.
- Serve warm, with cold yogurt on top if desired (I used drinking yogurt) and sprinkled with fresh herbs (parsley or mint).
