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Home Ground Beef Recipes / Beef Mince Recipes

Appetizing Moroccan Beef and Eggplant Tagine

Moroccan Beef and Eggplant Tagine
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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.

Moroccan Beef and Eggplant Tagine

Appetizing Moroccan Beef and Eggplant Tagine

Gretel ShawGretel Shaw
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!
5 from 1 vote
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Moroccan
Servings 6 people
Calories 325 kcal

Ingredients
 
 

  • Raw meat mince1 pound ground beef (minced beef)
  • Glass bowl of olive oil isolated on white background½ teaspoon olive oil
  • eggplants1 medium eggplant (brinjal, aubergine, or guinea squash) - cut into 1-inch cubes
  •  
    2 medium yellow squash - cut into quarters
  • garlic4 cloves garlic - pressed
  • Heap of Indian masala powder1 teaspoon garam masala
  • Heap of ground cinnamon and cassia cinnamon sticks½ teaspoon cinnamon
  • ginger1 tablespoon ginger - ground
  • tomatoes14 ½ ounces tomatoes - diced with basil and oregano
  • Black olives¾ cup black olives - pitted and halved
  • Pile a chickpeas c.arietinum, paths15 ounces chickpeas - rinsed
  • wooden bowl of salt⅛ teaspoon salt
  • Tabasco hot sauce bottle. Red and green sauce.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
Have you tried this recipe?Please leave a rating and comment.
Tags: Moroccan
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