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Tagine with eggplant
Tagine with eggplant, garlic, oil, herbs and tomato cubes
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Ingredients
Directions
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Cut the onions into slices and the celery in 2 cm slanted pieces.
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Cut the aubergines into cubes and cut the garlic coarsely.
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Heat the oil in the tagine. Fry the onion, garlic and celery for 2 minutes.
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Stir in the eggplant, paprika, coriander and cumin and crumble the bouillon tablet on top.
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Add the tomatoes and vinegar. Leave on low heat with the lid on the tagine for 30 minutes. Stir occasionally.
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Season with pepper and salt. Bon appétit! .
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Nutrition
155Calories
Sodium16% DV385mg
Fat12% DV8g
Protein8% DV4g
Carbs5% DV14g
Fiber24% DV6g
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