Kitty Morse's Eggplant Tagine - Morocco Vegan xp

[Guest guest]

* Exported from MasterCook *

 

Kitty Morse's Eggplant Tagine - Morocco

 

Recipe By :Kitty Morse's The Vegetable Table: North Africa. Copyright 1996.

Chronicle Books

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium eggplants

2 tablespoons olive oil

1/2 large onion -- finely diced

2 large tomatoes -- peeled and cubed

1 teaspoon sweet paprika

1/2 teaspoon black pepper

1/8 teaspoon cinnamon

1/8 teaspoon turmeric

1/4 cup chopped cilantro

Salt to taste

 

 

Peel the eggplants and cut lengthwise into wedges 1-inch thick. Set aside.

In a medium saucepan, heat the oil over medium-high heat, and cook the onions

until golden.

Stir in 1 of the tomatoes, the paprika, pepper, cinnamon, and turmeric. Reduce

heat to medium.

Cook, covered, until mixture thickens somewhat.

Add eggplant, remaining tomato and 1/2 cup water. Simmer until the eggplant is

quite soft, 12 to 15 minutes.

Season with salt. To serve, place the eggplant on a platter and spoon the sauce

over the top.

Sprinkle with cilantro and serve over rice or couscous.

 

Serves 4

 

Cuisine:

" Moroccan "

S(Formatted by Chupa Babi):

" 041505 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 139 Calories; 7g Fat (43.8% calories from

fat); 3g Protein; 18g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 14mg

Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Use this savory topping for rice or couscous, or serve as a side-dish.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0