Vegetarian Eggplant Tajine
Ingredients
The stew
-
1
medium
white onion, diced
-
1
cube
vegetarian bullion
-
1
heaping tablespoon
ras el hanout
-
1
zest
lemon
-
to taste
kosher salt
-
to taste
cracked black pepper
-
½
teaspoon
granulated garlic
-
1
cup
white wine (like pinot grigio)
-
1
15-ounce can
chickpeas, drained
-
4
cups
large diced eggplant
-
2
medium
green peppers, diced
-
1
15-ounce can
stewed tomatoes
-
to taste
Sriracha hot sauce
To serve
-
2
cups
prepared couscous
-
to taste
Greek yogurt
-
to taste
mint
-
to taste
lemon zest
Instructions
- Preheat the oven to 350°F.
- In a large oven-proof skillet over high heat, sauté the onion, bullion cube, ras el hanout, lemon zest, salt, pepper, and granulated garlic in a dry pan until the onion starts to caramelize.
- Add the wine to deglaze the pan and reduce the liquid by half.
- Incorporate the chickpeas, eggplant, green peppers, stewed tomatoes, and Sriracha into the skillet.
- Place the skillet in the oven and bake for 30 minutes.
- Serve the stew over couscous and garnish with Greek yogurt, mint, and lemon zest.
Nutrition Facts (estimated)
Servings
4 servings
Calories
543
Total fat
4g
Total carbohydrates
99g
Total protein
19g
Sodium
507mg
Cholesterol
0mg
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