Moroccan Vegetable Tagine Recipe
Ingredients
400 gm aubergine, cut into cubes
100 gm yellow squash, cut into cubes
100 gm red pepper, cut into cubes
100 gm yellow pepper, cut into cubes
250 gm onion, chopped
50 gm garlic, chopped
4 fresh tomatoes, pureed
50 gm fresh coriander
20 gm all spice
20 gm paprika powder
30 gm cumin powder
20 gm cinnamon powder
100 ml olive oil
20 gm salt
20 gm whole peppercorn, crushed
20 gm pine nut, chopped
10 gm prunes, chopped
10 gm almond, 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.
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.
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