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Moroccan Vegetable Tagine

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Ingredients
  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
Directions

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

Cuisine: 
African
Course: 
Side Dish

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3.946875
Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1863 Calories from Fat 1134

% Daily Value*

Total Fat 129 g199.2%

Saturated Fat 16.7 g83.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7889.1 mg328.7%

Total Carbohydrates 178 g59.3%

Dietary Fiber 55.3 g221.2%

Sugars 47.5 g

Protein 29 g57.2%

Vitamin A 434.4% Vitamin C 755.2%

Calcium 84.5% Iron 128%

*Based on a 2000 Calorie diet

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Moroccan Vegetable Tagine Recipe