Vegetarian Eggplant Tajine
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Moroccan stew of eggplant, chickpeas, and tomatoes spiced with ras el hanout and brightened with lemon. Served over couscous with a dollop of yogurt and fresh mint. Warm, aromatic, and deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium white onion (diced)
- 1 vegetarian bullion cube
- 1 heaping tablespoon ras el hanout
- Zest of 1 lemon
- Kosher salt and cracked black pepper (to taste)
- 1/2 teaspoon granulated garlic
- 1 cup white wine (like pinot grigio)
- 1 15- ounce can chickpeas (drained)
- 4 cups large diced eggplant (1 large or 4 medium Japanese, peeled)
- 2 medium green peppers (diced)
- 1 15- ounce can stewed tomatoes
- Sriracha hot sauce (to taste)
- 2 cups prepared couscous
- Greek yogurt (mint and lemon zest (optional, to garnish))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 1289mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 857mg
- Calcium
- 155mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1289MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.