Eggplant Chickpea Tagine topped with eggs

I love Moroccan flavors which favor the spices used in Indian cooking like coriander and cumin. This is inspired by those flavors. Although I own a beautiful clay tagine bought from a friend who carried it from Morocco, I made this in a skillet – not sure why:). Equally delicious so the point is that you don’t need to own a Tagine to get the delicious flavors.

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Chickpeas are easy to soak overnight and then cook in a pressure cooker for 10 mins. The pressure cooker is my best friend and I avoid the canned version but they can certainly be used here.

 

I roast my cinnamon, coriander seeds and cumin seeds and then grind them but the good store bought versions are just fine.

 

As I can’t get enough of eggplant this is another recipe that I go to over and over again. I have used clarified butter but Olive oil is used in the origins of this dish.

 

You can salt the eggplant for 20 mins and drain the juice before cooking. In season and fresh eggplants don’t need any salting.

 

The eggs with runny yolks on top makes this a complete meal. You can serve it over rice or couscous but I served it on the own and it was completely satisfying. Stays in the fridge really well and leftover ( if any) can be frozen without the eggs.

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Egpplant Chickpea Tagine

  • Servings: 4
  • Time: 40 mins
  • Difficulty: moderate
  • Print

 

Ingredients

  • 2l arge eggplants (cubed)EggplantTagine-1-4
  • 4 large eggs
  • 1 medium onion (large diced)
  • 1 red bell pepper chopped
  • 3 garlic cloves (minced)
  • 2 cups cooked chickpeas
  • 1(8 ounce) can diced tomatoes
  • 1 tbsp. tomato paste
  • 1 cup vegetable stock
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • 1 tsp coriander powder
  • 2 tsp ground cumin
  • 1 tbsp olive oil or clarified butter
  • Cilantro
  • Lemon juice
  • salt and pepper

 

Putting it together

  • Chop eggplants into 1 inch cubes.
  • Coat a large deep-sided frypan with oil and heat over a medium heat.
  • Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened and slightly brown
  • Add the eggplant, peppers, tomatoes, tomato paste and chickpeas. Add the vegetable stock.
  • Simmer over medium-low heat, covered, for 20 minutes approx. The consistency should be thick with some sauce.
  • Salt and pepper to taste.
  • Once the sauce is ready, create 4 wells and break eggs into each.
  • Put into a 350 degree oven for 5-10 mins until the eggs are done but yolks are still a bit runny.
  • Squeeze some lemon juice, sprinkle with cilantro and serve over couscous, rice or by itself.

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I am sharing this with  Angie’s Fiesta Friday #107 where the co hosts are Margy @ La Petite Casserole and Su @ Su’s Healthy Living. Also sharing it at Mollies  Throwback Thurday #26

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15 thoughts on “Eggplant Chickpea Tagine topped with eggs”

  1. This sounds so delicious! I usually struggled with cooking eggplant (sometimes I find it tries out veyr easily) so the method of adding the stock sounds as though it keeps everything moist! Wonderful 🙂

    Like

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