Stovetop Eggplant Tagine & Five Favorite Photos

Flavored with ras el hanout, preserved lemon and
currants, a celebrated Middle Eastern specialty satisfies
spicy, salty and sweet cravings in the same dish.

Stovetop Eggplant Tagine (my own recipe)

Ingredients

3 generous cups unpeeled eggplant, cut into 1/2-inch cubes or 2-inch X 1/2-inch spears
1/3 cup olive oil
4 cloves garlic, minced
2 tablespoons ras el hanout
1/3 cup pine nuts
1/3 cup dried currants or raisins
1/3 cup brine from a jar of preserved lemons or a 1/4 preserved lemon, finely chopped
2/3 cup water
A few cranks ground black pepper

Method

If using large eggplant, prepare the cut pieces with a light coating of salt, then leave them to drain in a colander or on paper towels for 30 minutes. Rinse and pat dry. If using baby eggplant, proceed to cooking.

In a large, heavy skillet, preferably with a domed lid, toast the pine nuts over low heat until lightly browned. (Though I own a stovetop-safe tagine, a skillet works equally well. A domed lid enhances the capture of condensation before it slides back to the cooking surface.) Remove the pine nuts and reserve.

In the same skillet, adjust the heat to low. Add olive oil, gently heating it for 30 seconds or until it slightly thins. Add the eggplant pieces, turning them frequently to cover evenly with the oil. When the eggplant is lightly browned and well stained with oil, add the garlic and stir through. Let the garlic heat until fragrant but not browned. Sprinkle ras el hanout evenly over the eggplant, then stir. Add brine or preserved lemon, water, and currants. Stir through, adjust the heat to the lowest possible level, then cover skillet with lid. Simmer for 30 minutes, or until eggplant is tender but not mushy. Remove lid and continue simmering, stirring occasionally, until liquid reduces to a slightly thickened sauce that leaves none of the flavors behind. Remove from heat, add black pepper, top with the toasted pine nuts and serve either hot, warm or cold – especially good the next day after flavors meld and develop. Serves 2-3. --

This dish is on its way to the delightful Simona of Briciole, hosting Fresh Produce of the Month - Eggplant for Marta of An Italian in the U.S. , the creator of this monthly food blogging event.

Been There, Done That ~

Anise Turkish Delight
Baklava Figs
Ice in Heaven

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The Ones That Got Away - Five Favorite Photos

Though the original meme calls for ten top picks from archived posts, I am posting five which never saw the light for a variety of reasons from low yield to recipe failure. Or maybe I just couldn't keep them out of my mouth.

Yellow Heirloom Tomatoes

Black Mission Fig

White Saturn Peaches

Gooseberries

Red Raspberries

Special thanks to Wiffy of Noobcook for passing on the Beautiful Site Award. Wiffy's photos are first rate, skillfully exposed as well as composed. Stop by for a look. I'm sure you will linger.



Other People's Pix ~

A Life (Time) of Cooking
Rosa's Yummy Yums
Diet, Dessert and Dogs