John Myers
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Tajine – Vegetable
The perfect tajine – vegetable recipe with a picture and simple step-by-step instructions.
Vegetables according to your mood
- 3 piece Sweet potatoes
- 1 size Red peppers
- 1 middle Diced onion
- 2 piece Carrots
- 1 piece Eggplant fresh
- 1 piece Zucchini fresh
- 3 Dice the garlic cloves
The spices can also be entirely European
- 1 tsp Ground cumin
- 2 tsp Ground turmeric
- 2 tsp Harissa paste
but that has to be the case, otherwise the vegetables will burn
- 2 dl Vegetable broth hot
Herbs of your choice
- 0,5 bunch Chopped parsley
- Tajines can be used on fire (with a warmer) and on any stove (gas, normal, glass ceramic, even induction – there are metal plates, ceran). BUT please heat it up slowly on the stove otherwise the tagine will jump, it doesn’t take much longer. Above all, the tagine does not need high heat but constant. The tagine develops (similar to the pressure cooker) a moist heat – i.e. steam – which is constantly thrown from the lid back onto vegetables, meat or fish.
- Prepare the onion and garlic and add to the tagine with the oil. Wash vegetables. Roughly dice the aubergine and place in salted water, let it steep for 15-30 minutes, then drain. Peel the vegetables as you please, cut into large cubes or slices.
- Slowly heat the tajine with the onions and garlic. As soon as the onion and garlic are fried, layer the vegetables on top to form a “hat”. Leave the edge free for the tagine lid.
- Spread the herbs, cumin and turmeric on top. Dissolve the harissa paste in the vegetable stock and drizzle over the vegetables.
- Now place the lid on the tagine plate, pour water into the indentation of the lid and let the tagine work for 15 minutes.
- We can control the tagine by listening to it !! When it sizzles nicely, everything is fine. We often make the mistake of trying to stir the pot all the time. Then unfortunately the steam in the tagine collapses and the effect does not occur. This is a pity!!! The liquid can spill over the edge, sometimes the lid even “dances” slightly, which is fine.
- Be careful when lifting the lid, there may still be water in the indentation. After the 15 minutes you can stir, now if necessary vegetable broth should also be poured in. Increase the steaming time depending on how much bite the vegetables should have.
- The vegetables are served with the whole tagine, the lid is first put away on the table.
- En Guete wishes, Duchesse_Alex
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