Eggplant Tagine Recipe from the Casablanca Menu of Movie Night Menus

Eggplant Tagine Recipe

adapted from

TCM Movie Night Menus
by Tenaya Darlington and André Darlington

TCM

What they’ve done here is create a menu for several of our beloved classic movies with recipes to make them all at home. It’s a lot fun. We’ve made quite a few dinner and cocktail recipes from this book and every one of them has turned out perfect every time we’ve made them.

This Eggplant Tagine, from the book’s Casablanca menu, has quite a few ingredients. It’s a lot of fun to make when you have the time, and who doesn’t have time right now? Your efforts will be worth it. I promise. It’s a warm, comforting delicious plate of Mediterranean flavors that fits Casablanca perfectly.

No couscous? That’s happened to me a couple of times I set out to make this. I served it on rice instead. It’s wonderful both ways.

EGGPLANT TAGINE RECIPE

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Ingredients:
-1 1/2 cups vegetable stock, divided
-1 tablespoon unsalted butter
-3/4 c. pearl couscous
-3 teaspoons extra-virgin olive oil
-4 cloves garlic, minced
-1/2 teaspoon salt
-2 teaspoons ras el hanout (recipe below)
-1 can (15 ounces) diced tomatoes
-2 small eggplants, diced (about 4 cups)
-1 can (15 ounces) chickpeas, drained
-4 Medjool dates, pitted and chopped
-3 Tablespoons almonds, roughly chopped and toasted (garnish)
-1 fresh mint (garnish – but makes the meal!)
-Plain yogurt, garnish

Ras el Hanout Ingredients (use it all)
-1/4 teaspoon ground ginger
-1/4 teaspoon ground coriander
-1/4 teaspoon ground turmeric
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground allspice
-1/4 teaspoon paprika
-1/4 teaspoon ground cloves
-1/4 teaspoon freshly ground black pepper.

Method:
In a sauce pan, boil 1 cup vegetable stock with butter. Add couscous, stir, then remove from heat and cover.

Heat oil in a saucepan over medium high heat. Add the garlic, salt and spices and cook until garlic is translucent and the spices are lightly toasted, about 3 minutes.

Add tomatoes, eggplant, chickpeas, dates and 1/2 cup of vegetable stock. Bring to a boil, cover, and simmer on medium, stirring occasionally, for 10 to 15 minutes or until eggplant has softened.

To serve, set out shallow bowls. Fluff the couscous and divide it among the bowls. Then, top with tagine and garnish with almonds, mint, and a scoop of yogurt.

Have you cooked anything you normally wouldn’t have time for during this pandemic? How’d it turn out?


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