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Moroccan Vegetable Tagine

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  Aubergine 400 Gram, cut into cubes
  Yellow squash 100 Gram, cut into cubes
  Red pepper 100 Gram, cut into cubes
  Yellow pepper 100 Gram, cut into cubes
  Onion 250 Gram, chopped
  Garlic 50 Gram, chopped
  Fresh tomatoes 4 , pureed
  Fresh coriander 50 Gram
  All spice 20 Gram
  Paprika powder 20 Gram
  Cumin powder 30 Gram
  Cinnamon powder 20 Gram
  Olive oil 100 Milliliter
  Salt 20 Gram
  Whole peppercorn 20 Gram, crushed
  Pine nut 20 Gram, chopped
  Prunes 10 Gram, chopped
  Almond 10 Gram, chopped

Put all the vegetables in a roasting pan and marinate with salt and pepper.
Roast in an oven for 20 minutes at 180° C.
While roasting vegetables you can start on the tagine sauce.
Heat olive oil in a heavy bottom pan.
Add chopped onion and garlic.
Saute till they turn golden-brown and then add all the spices to it.
Cook well.
Add fresh tomato puree.
Remove the vegetable from the oven once they're done and add them to the sauce.
Mix nicely.
Add chopped dry fruits, chopped parsley, coriander and mint Serve hot.

Recipe Summary

Side Dish

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Moroccan Vegetable Tagine Recipe