I LOVE Eggplant!!! This recipe, with all of its fantastic flavors, is just perfect. You can also try it with cilantro- I play with cilantro, sometimes I really like it, sometimes I don’t. 🙂 This Morocco dish is just as tasty as it is simple. You can serve over couscous or rice. If you want it “Low-Carb,” just keep it as is, and serve with a salad or a veggie. 🙂 Of course I make an amazing Yogurt topping that really finishes this dish off, it is easy- 4 ingredients and the mint just gets the flavor to pop even more.
Want more? Also try my Eggplant Sandwiches, my Cumin-Roasted Eggplant with Sweet-Pepper and Chickpeas, and my Artichoke and Eggplant Skewers. Enjoy~
2 tbs olive oil
1 large sweet onion, sliced thinly
4 cloves garlic, minced
12 baby eggplants, halved lengthwise
2 tsp ground coriander
2 tsp ground cumin
2 tsp honey
1/2 tsp red pepper flakes
1 28 oz can chopped tomatoes
1/4 cup cilantro (optional)
MINT YOGURT SAUCE
1 Cup greek style yogurt
2 tbs chopped fresh mint
1 tbs olive oil
1 tsp sugar
1. Heat oil in skillet over med-high heat. Add onion and garlic, saute 5 mins, or until softened. Add eggplants, coriander, cumin, honey, and red pepper flakes. Saute 5 mins or until eggplants are softened. Add tomatoes, cover and simmer 20 mins, or until thickened and eggplant is tender. Season with salt and pepper.
2. For the Sauce, puree all ingredients until smooth. Then season with salt and pepper.
3. Serve tagine warm over couscous, bulgur, or rice and topped with yogurt sauce. Or if going for “Low-Carb” serve with a simple side salad or veggie!