Eggplant, Tomato, & Chickpea Tagine

Lucky me! My friend gave be several beautiful eggplants from her garden. This flavorful North African vegetarian stew was a perfect way to use them. I served it over whole wheat couscous as well as with warm flatbread to soak up all of the delicious sauce.

The recipe was adapted from 177milkstreet.com. I modified the recipe to prepare it in my stove top pressure cooker. I also increased the amount of garlic, substituted my CSA beefsteak tomatoes for half of the grape tomatoes, and omitted the harissa. We ate it with steamed CSA broccolini on the side. It was healthy and hearty vegetarian feast.

Yield: Serves 6

• 4 T extra-virgin olive oil
• 8 medium to large garlic cloves, roughly chopped
• 1 medium yellow onion, roughly chopped
• 2 cups (1 pint) grape or cherry tomatoes, halved
• 2 large beefsteak tomatoes, cut into 1/2-inch pieces (or substitute an additional 2 cups (1 pint) grape or cherry tomatoes)
• 4 tsp finely grated fresh ginger
• 1 1/2 tsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp ground cinnamon
• 2 1/2 tsp Kosher salt, plus more
• 1 tsp freshly ground black pepper, plus more
• 2 pounds eggplant, trimmed and cut into 1-inch chunks
• 15 oz can chickpeas, rinsed and drained
• freshly squeezed juice from 1/2 of a lemon, plus lemon wedges to serve, if desired
• 1 cup lightly packed fresh cilantro leaves, finely chopped
• harissa, for serving, optional (as a topping for a little spice)
• whole wheat couscous, for serving (I cooked 1 cup of couscous per the package directions)
• warm flatbread, for serving, optional (I served it with naan)

1. In a stove top pressure cooker (or a 6-quart Instant Pot), sauté the oil and garlic over medium heat, stirring often, until golden brown, about 30 seconds to 1 minute. 
2. Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2 1/2 teaspoons coarse salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes.
3. Stir in 1/4 cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
4. Lock the lid of the pressure cooker (or Instant Pot) in place. Over medium heat, bring to low pressure (first line on a stove top pressure cooker). Cook for 3 minutes.
5. Meanwhile, cook the couscous. Set aside.
6. When pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
7. Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper.
8. Stir in the cilantro.
9. Serve over couscous garnished with additional cilantro, drizzled with additional oil (I omitted it) and with warm flatbread and lemon wedges on the side, as desired.

Cauliflower Tagine

This dish was the perfect way to celebrate my beautiful CSA cauliflower. Although the base of this tagine was a bit spicy, the cauliflower and cheesy breadcrumb topping offset the spiciness and created a perfect balance. Because I didn’t have the Tunisian spice blend, Tabil, on hand, I was able to create the spice blend myself. The spiciness in the final dish could be easily modified by adjusting the amount of red pepper flakes in the spice blend.

The tagine recipe was adapted from Food and Wine, contributed by Nancy Harmon Jenkins. I reduced the amount of olive oil to lighten the recipe. I also included a leek as well as green and yellow bell peppers from my CSA share. The spice blend recipe was adapted from Epicurious.com. It was a full-flavored and fabulous vegetarian casserole.

For the Tabil Spice Blend:

Yield: about 3 tablespoons

• 1 1/2 T coriander seeds
• 2 1/4 tsp cumin seeds
• 1/2 T caraway seeds
• 1 1/2 tsp crushed red pepper flakes

1. Finely grind all ingredients in a spice mill.

Note: The remaining spice blend can be reserved in an airtight container at room temperature.

For the Tagine:

Yield: Serves 6

• 8 T extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 leek, cut into half moons and rinsed
• 10 garlic cloves, finely chopped
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tablespoons sweet paprika
• 2 tablespoons Tabil (recipe above)
• 1 tablespoon tomato paste
• coarse salt and freshly ground pepper
• 1/4 cup thinly sliced oil-packed sun-dried tomatoes, drained
• 1/2 cup water
• 2 1/2-pounds cauliflower (about 1 to 1 1/2 heads), cored and cut into 2-inch florets
• 1 cup fine dry bread crumbs
• 3 ounces, 1 cup,  Gruyère cheese, shredded
• 5 large eggs, beaten

1. Preheat the oven to 400°, preferably on convection.
2. Lightly grease a 9-by-13-inch glass or ceramic baking dish with cooking spray.
3. In a large skillet, heat the olive oil. Add the onion and leek and cook over low heat, stirring occasionally, until softened, about 8 minutes.
4. Add the garlic, bell pepper, paprika, Tabil, tomato paste and a pinch each of salt and pepper. Cover and cook, stirring occasionally, until the pepper softens, about 7 minutes.
5. Add the sun-dried tomatoes and water and simmer for 1 minute. Season with salt and pepper and transfer to the prepared baking dish.
6. In a large pot of boiling salted water, cook the cauliflower until just tender, about 5 minutes. Drain and pat dry. Spread the cauliflower in the baking dish.
7. In a small bowl, toss the bread crumbs with the Gruyère and season with salt and pepper.
8. Stir in the beaten eggs; spread the mixture over the cauliflower.
9. Cover with foil and bake in the upper third of the oven for 15 minutes, or until bubbling around the edges.
10. Uncover and bake for about 15 minutes longer, until browned and crisp on top.
11. Let the tagine stand for 10 minutes before serving.

One Year Ago:

• Fried Eggs with Greens & Mushrooms
• Arugula Salad with Corn & Burrata

Two Years Ago:

• Simple Caesar Salad
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Three Years Ago:

• Roasted Zucchini with Thyme

Four Years Ago:

• Warm Lentil Salad with Seared Tuna & Fresh Herb Vinaigrette
• French Green Lentil & Beet Salad with Orange-Mustard Vinaigrette

Five Years Ago:

• Butternut Squash & Sage Risotto
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