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Appetizing Moroccan Beef and Eggplant Tagine
Gretel 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
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
Moroccan
Servings
6
people
Calories
325
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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:
325
kcal
Carbohydrates:
31
g
Protein:
24
g
Fat:
13
g
Saturated Fat:
4
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
6
g
Trans Fat:
0.5
g
Cholesterol:
49
mg
Sodium:
545
mg
Potassium:
987
mg
Fiber:
10
g
Sugar:
10
g
Vitamin A:
816
IU
Vitamin C:
29
mg
Calcium:
82
mg
Iron:
4
mg
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