Posted on: July 19, 2021 Posted by: TamiAdmin Comments: 0

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Aubergine and Pumpkin Tagine with Caramelized Onions

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Level

Med

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Time

40 Min

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Serves

4-6

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Calories

192

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Fat

30g

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Saturates

10g

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Carbs

47g

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Sugar

7g

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Fiber

4g

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Ingredients

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  • 3 tablespoons olive oil

  • 800 gr onions, chopped

  • 200 gr shallots, chopped

  • 4 garlic cloves, finely chopped, about 1 tablespoon chopped garlic

  • 600 gr aubergine (2 large aubergine), quartered and chopped into 4 cm (1.5 inch) chunks

  • 600 gr pumpkin or squash, peeled, deseeded and cut into large chunks

  • 1 teaspoon ground turmeric

  • ½ teaspoon ground ginger

  • 1 teaspoon salt or more to taste

  • ¼ teaspoon ground black pepper

  • 2 cups water (500 ml)

  • 100 gr raisins

  • Chopped coriander for garnish

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Instructions

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Step 1

In a large casserole warm the olive oil over medium-high heat. Once the oil is warm, transfer the onions and the shallots. Lower the heat to medium and cover with a lid. Leave until the onions are soft and translucent, about 25 minutes. Stir occasionally.

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Step 2

Once the onions are soft and translucent, uncover and reduce the heat to medium low. Stir occasionally for 20 minutes until the onions are golden brown.

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Step 3

Add the rest of the ingredients (garlic, aubergine, pumpkin, turmeric, ginger, salt, black pepper, water and raisins) and cover the casserole with a lid. Let simmer gently and leave until the vegetables are cooked, about 35 minutes.

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Step 4

Serve warm with couscous, brown rice or bread and garnish with coriander.

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