Imagine a beef and veggie stove-top made chilli, with a hint of sweet spices (the cinnamon and garam masala). That’s exactly what this Moroccan Beef and Eggplant Tagine is all about.
This recipe yields a lot of food! I recommend a side of quartered pita or naan bread.
Appetizing Moroccan Beef and Eggplant Tagine
This Moroccan beef and eggplant tagine is the perfect satisfying dish to have when craving a veggie-and-meat combo. This is packed with flavours so I know you'll love it!
Ingredients
1 pound ground beef (minced beef)
½ teaspoon olive oil
1 medium eggplant (brinjal, aubergine, or guinea squash) - cut into 1-inch cubes- 2 medium yellow squash - cut into quarters
4 cloves garlic - pressed
1 teaspoon garam masala
½ teaspoon cinnamon
1 tablespoon ginger - ground
14 ½ ounces tomatoes - diced with basil and oregano
¾ cup black olives - pitted and halved
15 ounces chickpeas - rinsed
⅛ teaspoon salt
3 tablespoons hot sauce
Instructions
- Cook the beef (or turkey) on medium-high heat, breaking it up as if making tacos, until no longer pink. Strain and set aside in a bowl.
- Heat oil in the same pan, add eggplant and cook for about 5 minutes.
- Add squash, garlic, garam masala, cinnamon and ginger. Give it a stir and cook for a minute, or until spices are fragrant.
- Add diced tomatoes, olives, chickpeas, salt and beef that was set aside.
- Cover and let simmer for 10 minutes.
- Serve along aside quinoa, with a sprinkle of walnuts, couscous or brown rice (optional).
Nutrition
Calories: 325kcalCarbohydrates: 31gProtein: 24gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 49mgSodium: 545mgPotassium: 987mgFiber: 10gSugar: 10gVitamin A: 816IUVitamin C: 29mgCalcium: 82mgIron: 4mg
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