Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

MOROCCAN EGGPLANT, TOMATOES & ALMONDS




Source of Recipe


Bon Appétit February 2004


Recipe Introduction


This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.


List of Ingredients




6 tablespoons olive oil, divided
3 cups sliced onions
6 large garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 cups drained canned diced tomatoes (from 28-ounce can)
1 cup water
3 tablespoons (or more) fresh lemon juice

1 large eggplant, unpeeled, cut into 1-inch cubes

1 tablespoon chopped fresh marjoram
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro



Recipe



Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.

Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes.

Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Eggplant can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated.)

Stir eggplant and marjoram into stew. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer to large shallow bowl. Sprinkle with almonds and cilantro.

Makes 8 servings.