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Double Coriander Eggplant Tagine

In Morocco, both fresh cilantro and dried, ground coriander are used to flavor stews such as this tagine. Try filling a pepper mill with coriander seeds for an original twist on ground pepper.

Ingredients: 

Ingredient Set Name: 

Eggplant Tagine

Ingredients: 

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2 Tbs. olive oil
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1 large sweet onion, peeled and thinly sliced
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4 cloves garlic, minced (4 tsp.)
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12 baby eggplants, halved lengthwise
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2 tsp. ground coriander
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2 tsp. ground cumin
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2 tsp. honey
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½ tsp. red pepper flakes
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1 28-oz. can chopped tomatoes
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¼ cup chopped cilantro

Ingredient Set Name: 

Cilantro-Mint Yogurt Sauce

Ingredients: 

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1 cup low-fat Greek-style yogurt
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⅓ cup chopped cilantro
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2 Tbs. chopped fresh mint
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1 Tbs. olive oil
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1 tsp. sugar

Instructions: 

1. To make Eggplant Tagine: Heat oil in skillet over medium-high heat. Add onion and garlic; sauté 5 minutes, or until softened. Add eggplants, coriander, cumin, honey, and red pepper flakes. Sauté 5 minutes, or until eggplants are softened. Add tomatoes, cover,
and simmer 20 minutes, or until sauce is thickened and eggplant is tender. Stir in cilantro, and season with salt and pepper.
2. To make Cilantro-Mint Yogurt Sauce: Purée all ingredients in food processor or blender until smooth. Season with salt and pepper.
3. Serve tagine warm over steamed couscous or bulgur (or brown rice if avoiding gluten), topped with Cilantro-Mint Yogurt Sauce.

Nutrition Information: 

Calories: 
312
Protein: 
12 g
Total Fat: 
12 g
Saturated Fat: 
2 g
Carbohydrates: 
46 g
Cholesterol: 
3 mg
Sodium: 
483 mg
Fiber: 
14 g
Sugar: 
29 g
Yield: 
Serves 4

Comments on this Recipe

Like the previous poster, I couldn't find baby eggplants. Two large eggplants seemed a bit too much to substitute, but after they cooked down, they were perfect. This is a very easy recipe with some nice flavor. I cut the red pepper flakes in half because I wanted more of the herbs to come through, and served it over whole wheat couscous. I will definately be making this again!

This recipe is so good, my carnivore husband even loves it. We have made it twice now and plan to keep making it often. The tangy yogurt along with the savory eggplant mixture are so yummy! I couldn't find the small eggplant this time so I used the big ones (2) and diced them up. Then added diced red bell pepper to the mix and it was still great.

Great recipe! I also couldn't find baby eggplants, so used 1 large eggplant diced. I cut the chili flakes because I didn't have any on hand although I'd try it with them next time. I also cut out the honey because I'm not a fan. Turned out so good! My carnivore husband also loved it ;)! So flavorful and light but filling at the same time. Doesn't take much time either. Will definitely make this again.

Great recipe! I also used large eggplants (1 and 1/2, saved the other half for another recipe), added fresh diced ginger (1 1-inch piece), some paprika, and a touch of cinnamon. Really loved it, as did my fiancé. Will make again for sure.

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