The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Eggplant Tagine
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Eggplant Tagine

As I browse three floors as well as check out seminars at the 23RD Annual Spring Garden Show, I decide to stop at Macy’s Home Store for another cooking demonstration. This time, they are making a dish that is actually Vegan.

The ingredients for Eggplant Tagine include:

3 tablespoons of extra virgin olive oil

1 cup of diced red onion

6 cups of a peeled and diced eggplant

½ teaspoon of sea salt

¼ teaspoon of ground black pepper

4 cloves of minced garlic

2 teaspoons of paprika

1 tablespoon of grated ginger

1 teaspoon of cumin seeds

2 cups of tomato juice

2 lemons (zest and juice them)

2 pinches of saffron threads

1 cup of either garbanzo beans or soybeans

¼ cup of dark raisins

1/3 cup of green olives (pit them and cut them into quarters)

¼ of toasted almonds

6 sprigs of cilantro

1 tablespoon of extra virgin olive oil

(I have listed the basic requirements, but add as much as you want of a particular ingredient to suit your personal taste buds. I personally add extra garlic and olive oil because I love eating lots of garlic and olive oil.)


Place a large and deep skillet on your stove, and turn on the heat to medium heat. Add olive oil into the skillet. Then, add onions, eggplant pieces, salt, pepper, garlic, paprika, ginger, and cumin seeds. Cover, and let it cook for five minutes. Stir it before adding tomato juice, lemon juice, lemon zest, and saffron. Add chickpeas or soybeans. Let it simmer for twenty minutes, occasionally stirring as needed. Add raisins and olives. Stir before turning off heat and placing mixing onto a pot or bowl with a cover.. Add extra olive oil on top before covering it with the cover. When serving it, add some garnish of almonds and cilantro sprigs on top.


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  1. kristo
    I used to make something like this, and it is amazing!


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