Savory Moroccan Eggplant and Chickpea Tajine with Preserved Lemon
This dish brings the warm and earthy flavors of North African cuisine to your table with a vibrant mix of spices, eggplants, and chickpeas, lifted by the tangy brightness of preserved lemons.
Preparation
Get these tasks done before you start cooking.
Marinating the Eggplant
- 1
Salt the eggplant
Place cubed eggplants in a bowl and sprinkle with salt.
- 2
Rest
Let sit for 15-20 minutes to draw out moisture.
- 3
Rinse and dry
Rinse and pat dry with a paper towel.
Preparing the Spice Mix
- 1
Combine spices
Combine cumin, coriander, smoked paprika, and cayenne pepper in a small bowl.
- 2
Mix
Mix well to combine the flavors.
- 3
Reserve
Reserve until cooking time.
How to Make Savory Moroccan Eggplant and Chickpea Tajine with Preserved Lemon
Total time: 2 h 20 min · Yields 4 servings
- 1
Sautéing Vegetables
Heat olive oil in a large tajine or heavy pot over medium heat. Add onions and garlic, sautéing until softened.
- 2
Spicing It Up
Stir in the spice mix and cook for 1 minute to release the aromas.
- 3
Building Flavors
Add eggplant, chickpeas, preserved lemon, and any salt to taste. Stir thoroughly and allow to cook until all ingredients are soft and fragrant.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, the flavors actually improve if left to sit overnight, just reheat gently before serving.
Are there any substitutions for preserved lemon?
You can substitute with a mix of fresh lemon zest and juice, though the taste won't be as complex.
How can I make this dish vegan?
The dish is already vegan, so you can enjoy it as is!
What's a good substitute for eggplant in this dish?
Zucchini is a great substitute, providing a similar texture when cooked.
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