Now that I’m coming home relatively later from work, I can only really cook on the weekends. So, usually I like making something big Sunday and eating that during the early part of the week for dinners.
Tonight I made eggplant tagine, coming from a recipe in this month’s Vegetarian Times (they also had a chickpea tagine that sounded good, but I love my eggplant!). I didn’t follow the recipe exactly, but basically, this was what my revision of their recipe was:
2 eggplants, peeled and cut into small cubes
2 yellow onions chopped fine
half a bulb of garlic crushed (they called for 2 cloves of garlic I think, bah humbug that’s nothing!)
a nice amount of coriander, cumin and red pepper flakes
a 28oz can of whole tomatoes (crush them yourself with your hands)
a nice handful of chopped cilantro
I also added a few chopped Serrano peppers to the crushed tomatoes
Method is really easy. In a Dutch oven, just saute the onion & garlic for about 3-4 minutes in some canola oil, just until they start browning slightly.
Pour in your chopped eggplant and let it start steaming and softening. I added some more oil and a little water so the food wouldn’t burn the bottom of my pan as it was cooking. After about 10 minutes of steaming & softening, add the tomatoes and continue to cook for about 10 minutes. Turn off the heat and put in the cilantro. Let it all sit and absorb for about a minute.
I had mine over some plain ol’ couscous.
And the Vegetarian Times recipe also had a cilantro-mint yogurt side to go along with it, that I made too. Just use your hand blender (or food processor/chopper) and blend together some Greek yogurt, cilantro, fresh mint and olive oil.