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Eggplant and Tomato Tagine

Eggplant and Tomato Tagine
Eggplant and Tomato Tagine is a gluten free, primal, and whole 30 recipe with 6 servings. One portion of this dish contains around 4g of protein, 3g of fat, and a total of 117 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have garlic cloves, canned tomatoes, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Sprinkle eggplant with 1/4 teaspoon salt; let stand 20 minutes. Rinse; pat dry.
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EggplantEggplant
SaltSalt
2
Preheat oven to 42
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OvenOven
3
Place eggplant on a jelly-roll pan coated with cooking spray. Coat eggplant with cooking spray.
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Cooking SprayCooking Spray
EggplantEggplant
JellyJelly
RollRoll
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Frying PanFrying Pan
4
Bake at 425 for 30 minutes or until eggplant is tender, stirring once.
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EggplantEggplant
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OvenOven
5
Heat oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
6
Add bell pepper to pan; saut 5 minutes or until soft. Set aside.
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Bell PepperBell Pepper
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7
Combine tomato paste, paprika, cumin, garlic, and tomatoes in a small Dutch oven over medium-high heat. Bring to a boil; simmer 3 minutes.
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Tomato PasteTomato Paste
TomatoTomato
PaprikaPaprika
GarlicGarlic
CuminCumin
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Dutch OvenDutch Oven
8
Add eggplant to pan; cook 5 minutes.
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EggplantEggplant
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Frying PanFrying Pan
9
Add remaining 1/2 teaspoon salt and black pepper. Stir in juice; garnish with bell pepper.
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Salt And PepperSalt And Pepper
Bell PepperBell Pepper
JuiceJuice
DifficultyHard
Ready In45 m.
Servings6
Health Score39
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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