So Fizzy

Minty Vegetable Tagine

Minty Eggplant Tagine

I’ll admit it, when it comes to herbs I tend to use the same ones over and over and over again. Thyme, oregano, rosemary, basil, parsley, all are frequent additions to dishes in my kitchen.  However this week the theme for /52weeks was more of a secret ingredient challenge requiring me to go outside the box and use mint.  Now I have used mint leaves before, most notably when recreating a Thai dish when Thai basil was MIA, but for the most part the mint in my garden is for scent and looks.  Luckily I received some awesome cookbooks over the holidays and turned to those for inspiration.  One of those books contained an interesting sounding recipe for a Tagine of Lamb with Vegetables in a Mint Broth, and after reading through the recipe a few times I decided to attempt a vegetarian variation.   In the end I wound up with an awesome vegan tagine, that came together incredibly quick once all the cutting was done.

Minty Vegetable Tagine

Serves 4-5

Ingredients

3 tbsp EVOO

1 tsp cumin

1 tsp coriander

1/2 tsp dried mint

3 cloves garlic, minced

1 red onion, diced

3/4 cup water (or vegetable stock), divided

2 zucchini, sliced in to 1/2 inch thick slices

1 Japanese eggplant, sliced in to 1/2 inch thick slices

4 tomatoes, diced

1/4 cup fresh mint leaves, loosely cut

salt and pepper to taste

Instructions

  1. Heat the EVOO in a large Tagine, or deep saute pan, over medium heat. Add the spices and stir for 30 seconds then add the onion and garlic. Cook for 10minutes, then add 1/2 cup water and cover. Allow dish to simmer for 15 minutes.
  2. Remove cover then add the zucchini, eggplant, and tomatoes. Stir well then add the remaining water and recover. Cook for 30minutes, stirring once or twice to prevent sticking.
  3. Add the fresh mint leaves, stir, and allow to cook uncovered for a final 5 minutes. Season to taste with salt and pepper.
  4. Serve!
http://dancingveggies.com/2013/01/so-fizzy.html

The end result was a very warm dish that lent just a hint of mint, nothing overpowering in the least.  I served it over some giant pearl couscous, and added some of the extra mint broth to the cooking liquid of the couscous.  This was my first time using my tagine, and while it does have some quirks I look forward to giving it another whirl soon.