A Slow-Simmered Moroccan Delight Bursting with Flavor and Fragrance

If you’ve never had a traditional Moroccan tagine, you’re in for a culinary journey. This Fire-Roasted Eggplant Tagine with Preserved Lemon & Chickpeas brings the soul of Marrakech into your kitchen. Built on layers of smoky eggplant, spiced tomato broth, and the unmistakable brightness of preserved lemon, this vegan stew is anything but ordinary.

Perfect for cozy evenings or as a show-stopping dish at a dinner party, it delivers complex flavor with simple, natural ingredients — a recipe that gets better with every simmer.

🛒 Zutaten

🌶️ For the Tagine:

2 large eggplants (roasted over flame or broiled until charred) 🍆
1 große Zwiebel, fein gehackt
4 Knoblauchzehen, gehackt
1½ cups cooked chickpeas (or 1 can, drained)
1 preserved lemon, finely chopped (rind only) 🍋
1 tsp ground cumin
1 TL Paprika
½ tsp ground cinnamon
½ tsp turmeric
1 pinch saffron (optional)
1½ cups crushed tomatoes
½ cup vegetable broth
3 EL Olivenöl
Salz und Pfeffer nach Geschmack
Fresh cilantro & parsley to garnish 🌿

👩‍🍳 Anleitung

🔥 Step 1: Roast the Eggplant

Pierce the eggplants with a fork. Roast over a gas burner until blistered and charred on all sides (or broil for 10–15 min). Let cool, then peel and roughly chop. Set aside.

🧅 Step 2: Build the Base

Heat olive oil in a Dutch oven or tagine pot. Add chopped onion and cook until translucent (5–6 minutes). Add garlic, cumin, paprika, cinnamon, turmeric, and saffron. Sauté for 1 minute until aromatic.

🍅 Step 3: Simmer

Stir in chopped preserved lemon, crushed tomatoes, chickpeas, and vegetable broth. Add roasted eggplant. Bring to a boil, then reduce heat, cover, and simmer gently for 40 minutes.

🌿 Step 4: Final Touches

Remove from heat. Taste and adjust seasoning with salt and pepper. Garnish generously with fresh herbs.

🍽️ Serving Ideas

Serve over steamed couscous, bulgur, oder warm flatbread.
Add a side of harissa yogurt for those who like it spicy.
Pair with a crisp Moroccan mint tea or citrusy white wine.

💡 Profi-Tipps

Don’t skip the preserved lemon — it brings the signature brightness that defines Moroccan cooking.
Make it ahead of time: like most stews, flavor deepens overnight.
Store in the fridge up to 4 days, or freeze in portions.

Würzige Marokkanische Kichererbsen-Eintopf

Golden Chickpea Fritters with Tahini Sauce

Gluten-Frei

Fire-Roasted Eggplant Tagine with Preserved Lemon & Chickpeas