Exotic Vegetable Medley Tagine
A vibrant vegetarian tagine featuring an array of exotic vegetables, aromatic spices, and a hint of citrus.
Equipment
- Tagine or a heavy-bottomed pot with lid
- Cutting board
- Knife
- Mixing bowl
Ingredients
- 2 medium eggplants cubed
- 2 zucchinis sliced
- 1 bell pepper any color, diced
- 1 cup cherry tomatoes halved
- 1 large red onion sliced
- 3 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground turmeric
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup vegetable broth
- 1 lemon sliced
- Fresh parsley for garnish
Instructions
- Heat olive oil in the tagine or pot. Sauté onions and garlic until softened.
- Add eggplants, zucchinis, bell pepper, and cherry tomatoes. Cook for 5 minutes.
- Sprinkle ground cumin, coriander, paprika, turmeric, salt, and pepper. Mix well.
- Pour in vegetable broth, add lemon slices, and bring to a simmer. Cover and cook for 45 minutes.
- Garnish with fresh parsley before serving. Serve with couscous or crusty bread.
Notes
- Customize vegetables based on availability or preference.
- Adjust spices to suit your taste.
- Ensure the vegetables are tender but not mushy.
- For a protein boost, add chickpeas or tofu during the last 15 minutes of cooking.
- Experiment with different citrus fruits for a unique twist.