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!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Cut the eggplant, zucchini, and carrots into bite-sized pieces. Dice the onion and mince the garlic.

Step 2

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.

Step 3

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.

Step 4

Add the eggplant, zucchini, and carrots to the pot. Stir to coat the vegetables with the spices.

Step 5

Pour in the canned diced tomatoes (with their juices), chickpeas (rinsed and drained), and vegetable broth. Bring the mixture to a simmer.

Step 6

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.

Step 7

Stir in the lemon juice, fresh cilantro, and parsley just before serving.

Step 8

Serve hot with a side of couscous, quinoa, or crusty bread for a complete meal.

Nutrition Facts

Serving size	(1900.1g)

Amount per serving	% Daily Value*
Calories	1291.1

Total Fat 31.0g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 2.3g
Cholesterol 0mg	0%
Sodium 4206.9mg	0%
Total Carbohydrate 215.4g	0%
Dietary Fiber 62.9g	0%
Total Sugars 72.5g
Protein 55.3g	0%

Vitamin D 0IU	0%
Calcium 595.0mg	0%
Iron 22.1mg	0%
Potassium 4512.7mg	0%

*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.

Source of Calories

Fat: 20.5%

Protein: 16.2%

Carbs: 63.3%