Moroccan Vegetable Tagine Recipe
Ingredients
| Aubergine | 400 Gram, cut into cubes | |
| Yellow squash | 100 Gram, cut into cubes | |
| Red pepper | 100 Gram, cut into cubes | |
| Yellow pepper | 100 Gram, cut into cubes | |
| Onion | 250 Gram, chopped | |
| Garlic | 50 Gram, chopped | |
| Fresh tomatoes | 4 , pureed | |
| Fresh coriander | 50 Gram | |
| All spice | 20 Gram | |
| Paprika powder | 20 Gram | |
| Cumin powder | 30 Gram | |
| Cinnamon powder | 20 Gram | |
| Olive oil | 100 Milliliter | |
| Salt | 20 Gram | |
| Whole peppercorn | 20 Gram, crushed | |
| Pine nut | 20 Gram, chopped | |
| Prunes | 10 Gram, chopped | |
| Almond | 10 Gram, chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 1863 Calories from Fat 1134
% Daily Value*
Total Fat 129 g199.2%
Saturated Fat 16.7 g83.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7889.1 mg328.7%
Total Carbohydrates 178 g59.3%
Dietary Fiber 55.3 g221.2%
Sugars 47.5 g
Protein 29 g57.2%
Vitamin A 434.4% Vitamin C 755.2%
Calcium 84.5% Iron 128%
*Based on a 2000 Calorie diet
Directions
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.
Chef
