Eggplant Aubergine Tagine Low Fat Recipes

CHICKEN TAGINE WITH EGGPLANT AND OLIVES

Chicken Tagine With Eggplant and Olives image

Priorat, near the Mediterranean coast of Spain and a stone's throw from Barcelona, produces wines with dark fruit flavors, spice, bold complexity and ample alcohol. To compete with reds like these, the food alongside must take no prisoners.It would have been simple enough to sear some rib-eyes, lamb chops or lusty sausages. But I looked across the Mediterranean to North Africa and came up with a tagine in which chicken is coated with robust spices and becomes more than mere white noise. Eggplant and olives round out the dish, and a splash of sherry vinegar brightens the sauce.If you have yet to equip your kitchen with a genuine terra-cotta tagine, you can cook the dish in a covered sauté pan or a fancy-pants tagine of enameled cast iron.

Provided by Florence Fabricant

Categories dinner, easy, weekday, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons ground cumin
1 tablespoon smoked paprika
1 chicken, cut in 10 pieces
3 tablespoons extra virgin olive oil
1 medium red onion, quartered lengthwise
2 small eggplants, about 1 pound total, quartered lengthwise
3 garlic cloves, slivered
1/3 cup pitted black niçoise olives
1/2 cup chicken stock
2 tablespoons sherry vinegar
Salt
black pepper
1 tablespoon chopped tarragon, plus a few sprigs for garnish
Rice or couscous for serving

Steps:

On a plate, blend the cumin and paprika together. Dip the chicken pieces in spices to coat both sides. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat and brown chicken on both sides. Remove.
Add the onions to the skillet and sear on cut sides until browned. Remove. Lower heat to medium and add remaining 2 tablespoons oil. Lightly brown eggplant on cut sides. Remove. Add garlic and olives, cook until the garlic has softened, then add the stock and vinegar. Bring to a simmer, deglazing the pan, then turn off the heat.
Coarsely chop the browned onions. Scatter them in a terra-cotta tagine or in a sauté pan with a cover, then lay the chicken pieces on top. Chop the eggplant in 1-inch chunks and distribute them over the chicken. Pour stock mixture, with olives and garlic, on top. Season with salt and pepper and scatter chopped tarragon on top. Cover the tagine or pan and cook on medium-low heat for 40 minutes. Remove from heat and let rest 10 minutes. Garnish with tarragon sprigs and serve with rice or couscous.

Nutrition Facts : @context http, Calories 664, UnsaturatedFat 32 grams, Carbohydrate 13 grams, Fat 47 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 12 grams, Sodium 1016 milligrams, Sugar 5 grams, TransFat 0 grams

LOW FAT EGGPLANT (AUBERGINE) PARMESAN

Low Fat Eggplant (Aubergine) Parmesan image

A tasty version of a high-fat favorite! Enjoy with whole wheat pasta for a healthy meal. Substitute vegetable bouillon grandules for a vegetarian dish.

Provided by JacquelineS

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 lb eggplant, sliced & peeled
1/2 teaspoon salt
1/2 teaspoon garlic powder
8 ounces tomato sauce
2 garlic cloves, minced
1/2 teaspoon italian seasoning
1/2 teaspoon oregano
1/2 teaspoon chicken bouillon granule
1/4 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated
olive oil flavored cooking spray

Steps:

Preheat oven to 400 degrees.
Peel and slice eggplant into 1/2 slices.
Spray both sides with cooking spray and place on a sprayed baking sheet.
sprinkle with half of the salt and garlic powder.
Bake 20 minutes, turning the eggplant halfway through cooking time.
In a sauce pan, saute minced garlic in cooking spray until lightly browned.
Add tomato sauce, italian seasoning, oregano, and bouillon granules.
Reduce heat under pan to very low and cover.
Remove eggplant from baking sheet.
In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another of sauce and so on until all eggplant is used.
Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.

SMOKY AUBERGINE TAGINE WITH LEMON & APRICOTS

Smoky aubergine tagine with lemon & apricots image

A fragrant tagine is perfect for summer entertaining, lighter than stew but just as satisfying with meaty aubergines and aromatic spices

Provided by Sarah Cook

Categories Dinner, Lunch, Main course, Supper

Time 1h20m

Number Of Ingredients 18

Ingredients

2 aubergines , cut into large chunks
3 tbsp olive oil
2 onions , chopped
2 tbsp freshly grated ginger
1 ½ tsp ras el hanout
1 ½ tsp sweet smoked paprika
good pinch of saffron
300ml hot vegetable or chicken stock
2 preserved lemons , rind of both sliced, pulp from the centre of 1 roughly chopped
120g dried apricots , halved
200g tomatoes , roughly chopped
1 tbsp clear honey
zest 1 lemon , juice 0.5
2 tsp toasted sesame seeds
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped mint
Greek yogurt , to serve (optional)
wholemeal bulghar wheat , to serve (optional)

Steps:

Brown the aubergines in 2 tbsp of the oil so they're golden on all sides, but not soft in the middle yet - this is best done in batches in a large, non-stick frying pan.
Heat a heavy-based shallow lidded pan or flameproof tagine with the remaining oil, then add the onions, ginger and spices, and fry gently until softened and golden.
Meanwhile, add the saffron to the stock to soak. Stir the preserved lemon rind and pulp, apricots, tomatoes, honey and lemon juice into the onions with the saffron stock. Snugly fit the aubergines in, cover with a lid and simmer for 30 mins until the aubergines are tender. Season to taste.
Mix together the lemon zest, sesame seeds and chopped herbs, and sprinkle over the tagine. Serve with Greek yogurt and wholemeal bulghar wheat, if you like.

Nutrition Facts : Calories 270 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 12 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium