Ingredients for Eggplant Aubergine Tagine Low Fat
- 1 tablespoon olive oil
- Cardamom Seed
- Cinnamon Stick
- 1 medium onion, chopped
- 2 medium eggplants, diced
- Garlic Cloves
- Harissa
- Chopped Tomatoes
- Vegetable Stock
- 1 tablespoon honey, plus extra for drizzling
- Of Fresh Mint
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How to Make Eggplant Aubergine Tagine Low Fat
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add 1 teaspoon of ground cardamom and 1/2 teaspoon of ground cinnamon. Cook for 30 seconds, stirring constantly, until fragrant.
- Add 1 medium onion, chopped, and 2 medium eggplants, diced. Cook, stirring frequently, for 3-4 minutes until the eggplant begins to soften and lightly brown.
- Add 2 cloves of garlic, minced, 1 tablespoon of harissa paste, 1 (14.5 ounce) can of diced tomatoes (undrained), and 1 cup of vegetable stock.
- Bring to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes, or until the eggplant is tender and the sauce has thickened slightly.
- Stir in 1 tablespoon of honey and season generously with salt and pepper to taste.
- Serve immediately, drizzled with an additional teaspoon of honey and sprinkled with fresh mint leaves.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
64g
Fat
5g
Carbs
10g
