Eggplant Aubergine Tagine Low Fat
Experience the rich, aromatic flavors of North Africa with this Eggplant Aubergine Tagine, a hearty and low-fat vegetarian delight that's bursting with wholesome ingredients! This plant-based recipe showcases tender eggplant, zucchini, and carrots simmered to perfection in a vibrant tomato and spice-infused broth featuring warm notes of cumin, coriander, cinnamon, and turmeric. Protein-packed chickpeas add substance, while a touch of fresh cilantro, parsley, and a squeeze of lemon juice bring brightness to every bite. Ready in under an hour, this nutrient-rich tagine is perfect for a healthy, satisfying weeknight dinner. Serve it over fluffy couscous, quinoa, or pair it with crusty bread for the ultimate comforting meal. Whether you're vegan, vegetarian, or simply seeking flavorful low-fat dishes, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 medium eggplant (aubergine)
- 1 medium zucchini
- 2 medium carrots
- 1 canned (15 oz) chickpeas
- 1 canned (14 oz) diced tomatoes
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped) fresh cilantro
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon lemon juice
Instructions
Cut the eggplant, zucchini, and carrots into bite-sized pieces. Dice the onion and mince the garlic.
Heat the olive oil in a large pot or tagine over medium heat. Add the diced onion and garlic, and sauté for 2–3 minutes until softened.
Stir in the ground cumin, coriander, cinnamon, paprika, turmeric, salt, and black pepper. Cook for 1 minute to toast the spices and release their aromas.
Add the eggplant, zucchini, and carrots to the pot. Stir to coat the vegetables with the spices.
Pour in the canned diced tomatoes (with their juices), chickpeas (rinsed and drained), and vegetable broth. Bring the mixture to a simmer.
Cover the pot and let the tagine simmer over low heat for 30–35 minutes, stirring occasionally, until the vegetables are tender and flavors are well combined.
Stir in the lemon juice, fresh cilantro, and parsley just before serving.
Serve hot with a side of couscous, quinoa, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4207 mg | 183% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 72.5 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4513 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
