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Tajine With Eggplant (Moroccan)
from Tabitha

Recipe By: Exotishe Groenten
Serving Size: 4

  • 1 Kilogram eggplant -- cut in 1" slices
  • 3 Tablespoons olive oil
  • 5 garlic cloves -- minced
  • 1 Teaspoon ginger -- dried; ground
  • 1 Tablespoon turmeric
  • 1/2 Teaspoon cinnamon -- ground
  • 1/2 Teaspoon caraway seed -- ground
  • 1 Teaspoon black pepper -- ground
  • salt
  • 250 Grams chickpeas -- cooked; drained
  • 2 Deciliters water
Sprinkle eggplant slices with salt. Leave in a strainer for 30 minutes.

Rinse in cold water and dry with a clean kitchen towel.
Fry eggplant in a frying pan until brown on both sides.
For this use 2 tablespoons of olive oil.

In a large cast iron pan heat remaining tablespoon of olive oil.
Saute chickpeas with garlic, ginger powder, turmeric, cinnamon, caraway, and 1 teaspoon of salt.
Add water and bring to a boil.
Cook on low heat for 5 minutes.
Spread the eggplant slices over the chickpeas and leave for another 20 minutes.