Vegetable TagineCourse: Main Dishes
1 onion sliced into thick rings
2 tomatoes, thickly sliced or 1 cup of cherry tomatoes, halved
2 large carrots, cut in half or quarters lengthwise
2 or 3 small zucchini (cut in half lengthwise or thickly sliced)
4 small-medium potatoes, quartered
1 small eggplant, cut into thick strips
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ginger
1/2 teaspoon turmeric
¼ teaspoon ground cumin
1 teaspoon paprika
a pinch of saffron threads
2 whole cinnamon sticks
2 Tablespoons olive oil
A handful of red or green olives
Garnish: 1 tablespoon chopped parsley or cilantro
A few pickled artichoke hearts
A few dried apricots and/or fresh dates
1 preserved lemon
1 tablespoon chopped cilantro or parsley for garnish
- Place the carrots, zucchini, eggplant and potatoes in a bowl. Add the salt, ginger, pepper, turmeric and optional saffron threads. Toss together until vegetables are coated evenly.
- Heat the olive oil into the base of a tagine or in a skillet. Add the onion slices and top with the tomato slices or cherry tomatoes
- Arrange the vegetables conically on top the tomatoes and onions. First, add the carrots, then the potatoes, then eggplant and the zucchini last. If you use other vegetables, remember to put the ones that take the longest to cook nearest to the bottom of the pile.
- Scatter optional olives, artichokes, dried fruit on the vegetables, and the preserved lemon and cinnamon sticks on the top.
- Add enough water to submerge the vegetables
- Cover and cook on medium – medium-lowmedium heat (if using a tagline, make sure the diffuser is in place between it and the burner) and bring to a simmer until all the vegetables are well cooked, this may take 15 – 20 minutes or more, depending on how thick you cut your vegetables.
- Garnish with fresh cilantro or parsley, serve with couscous or flat bread, and enjoy!