Tagine Betinjal
(Egg and Aubergine Tagine) Recipe
Origin: Tunisia Period: Traditional
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Ingredients:
450g aubergines (egplants), diced
1 onion, coarsely chopped
2 garlic cloves, chopped
3 eggs, lightly beaten
1 hard-boiled egg, finely chopped
1/2 bunch flat-leaf parsley, finely chopped
1/2 bunch coriander, finely chopped
50g Gruyere cheese, grated
salt and black pepper
olive oil for frying
Tagine Betinjal
(Egg and Aubergine Tagine) Preparation:
Method:
Sprinkle the aubergine with salt, place in a colander and set over a sink to drain for about 45 minutes. At the end of this time, rinse thoroughly under cold running water then pat dry with paper towels.
Add a little oil to the base of a tagine or a heavy frying pan, add the onions and fry for about 5 minutes, or until soft. Now add some more oil and when hot use to fry the aubergines until soft and lightly coloured. Now add the garlic and cook, stirring frequently, until it becomes fragrant. Take off the heat.
Combine all the remaining ingredients in a bowl and season well then stir into the aubergine and onion mixture. Cook gently over a very low heat for about 10 minutes, or until just set, then scatter the cheese over the top and place under a hot grill to brown the top. Serve garnished with the chopped parsley and coriander leaves.
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Other recipes with vegetables and eggs as primary ingredients:
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