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
- 1 pound ground beef (minced beef)
- ½ teaspoon olive oil
- 1 medium eggplant (brinjal, aubergine, or guinea squash) - cut into 1-inch cubes
- 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
- 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).