vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Tagine With Eggplant

Tagine With Eggplant
Tindora and channa masala

Tindora And Channa Masala

combination of tindora and channadal with spices....

SHRIMPS IN COCONUT CURRY

Shrimps In Coconut Curry

Quick and easy with shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked...

TOFU METHI CHAMAN

Tofu Methi Chaman

This is a calcium rich diet, where baked methi chaman is a great way to introduce and mas...

MANGO KADHI

Mango Kadhi

Mango Kadhi is an excellent side dish made with mango juice added to ghee tempered yogurt...

Mushroom & Baby Potatoes In Chettinad Style Gravy

Mushroom & Baby Potatoes In Chettinad Style Gravy

Mushroom & baby potato in Chettinad style gravy is one of the easy and flavorful recipe w...

Lamb Kofta Curry

Lamb Kofta Curry

Lamb koftas cooked in a thick spicy gravy . It makes a great meal when served with jeera ...

Tagine With Eggplant Recipe, How To Make Tagine With Eggplant Recipe

This version of a tagine, the classic Moroccan stew, calls for eggplant because it stays moist when braised. Learn the recipe of Tagine With Eggplant by vahchef.

Tagine is a Berber stew named for the wide, cone-topped, earthenware pot in which it is traditionally simmered over a bed of coals.

About Recipe

How to make Tagine With Eggplant

(89 ratings)
0 reviews so far
Prep time
5 mins		 Cook time
40 mins		 Total time
45 mins
Tagine With Eggplant
Author : Vahchef
Main Ingredient : Brinjal Eggplant
 Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Tagine With Eggplant
• Eggplant - 1 kg.
• Chick peas (kabuli chana) - 250 grams.
• Ginger powder - 1 tea spoon.
• Garlic paste - 5 cloves.
• Olive oil - 3 teaspoons.
• Turmeric powder - 1 tea spoon.
• Cinnamon powder - half tea spoon.
• Caraway seed powder - half tea spoon.
• Black pepper powder - 1 tea spoon.
• Salt - to taste.
• Water - 2 cups.
Method:
  • Sprinkle salt over eggplant slices. Leave in a strainer for 30 minutes.
  • Rinse in cold water and dry with a clean kitchen towel.
  • In a frying pan, add 2 tbsp oil and fry eggplant until brown on both sides.
  • In a large cast iron pan heat 1tablespoon of olive oil.
  • Saute chickpeas with garlic, ginger powder, turmeric powder, cinnamon powder, caraway powder and salt.
  • Add water and bring to a boil. Cook on low heat for 5 minutes.
  • Spread the eggplant slices over the chickpeas and cook for another 20 minutes.

Serve hot.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter