Eggplant & Pumpkin Tagine with Caramelized Onions (Vegan)

Name: Eggplant & Pumpkin Tagine with Caramelized Onions (Vegan)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 tsp Ground cumin; 5 tbsp Olive oil; 3 tbsp Fresh cilantro, chopped; 1 tsp Salt; 0.5 tsp Black pepper; 1 tsp Ground cinnamon; 4 Garlic cloves, minced; 0.5 tsp Paprika; 200 ml Vegetable broth; 200 ml Tomato sauce; 600 g Eggplant, cut into chunks; 500 g Pumpkin or butternut squash, cut into chunks; 3 Large onions, thinly sliced

A deeply flavorful vegan tagine of roasted eggplant and pumpkin with sweet caramelized onions and warm spices. Rich, tender, and utterly satisfying.

Recipe byChef Amina

Prep 15 min
Cook 45 min
Serves 6

vegan pumpkin Tagine eggplant

Ingredients

Servings

Scaled from 6 base servings — local only.

1 tspGround cumin
5 tbspOlive oil
3 tbspFresh cilantro, chopped
1 tspSalt
0.5 tspBlack pepper
1 tspGround cinnamon
4Garlic cloves, minced
0.5 tspPaprika
200 mlVegetable broth
200 mlTomato sauce
600 gEggplant, cut into chunks
500 gPumpkin or butternut squash, cut into chunks
3Large onions, thinly sliced

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Instructions

Heat olive oil in a tagine. Cook sliced onions over medium heat for 20 minutes, stirring occasionally, until deeply caramelized. Add minced garlic and spices, cook 1 minute.
Add eggplant and pumpkin chunks along with tomato sauce, vegetable broth, salt, and pepper. Cover and simmer for 20-25 minutes until vegetables are tender.
Garnish with fresh cilantro. Serve hot with couscous or crusty bread.