Tajine(طاجين), also romanized tagine, is an important traditional dish in Moroccan cuisine. The word tajine originally refers to the iconic earthenware lidded shallow pot used to cook and serve this dish.

Many variations use lamb or other meat as a main ingredient, and many different ingredients can be added. Sometimes different parts are cooked separately and then combined and served in a tajine. This savory and homey vegan variation emphasizes eggplant and chickpeas.

Earthenware tajines are made in a variety of sizes, glazed and unglazed. Decorative tajines are also used for storage and serving.

To season an unglazed tajine, soak it in water overnight, then drain and dry. Coat all surfaces with olive oil. Place the tajine in a cool—not preheated—oven, then heat to about 300°F for about 2 hours. Turn off the heat and leave the tajine in oven until cooled completely, about 1 hour.

Recipe

Ingredients

• ½ cup chickpea, soaked overnight and drained
• 1 – 2 clove garlic, smashed
• water
• salt
• 2 eggplant, sliced
• 2 tbsp olive oil
• 1 onion, chopped
• 1 tomato, pureed or finely chopped
• paprika (optional)
• ½ bunch coriander leaf, finely chopped [substitute coriander powder]
• 4 tbsp saffron water (soak saffron, 4 tbsp water 5 to 10 minutes) [substitute water]

Directions

• boil chickpea, garlic, water, salt
• simmer until cooked, 30 to 60 minutes
• brush eggplant with olive oil, salt
• pan-fry or roast eggplant
• set aside
• sauté onion
• add tomato, paprika, coriander, saffron water
• simmer
• add eggplant, chickpea
• serve