During our travels in Marrakesh, we feasted on many mouthwatering dishes. However, in the Berber regions of Morocco, amid the breathtaking landscapes of the Sahara desert, we experienced many simple yet unforgettable culinary masterpieces. 

And one of these remarkable dishes is the start of today's recipe. Even though its name eludes me, its flavors linger in my memory. 

This being said, today, I'm thrilled to share a recreation of that dish. Admittedly, while it's not the authentic name, I'd like to think my "Moroccan Eggplant Tagine" is a near-perfect homage to that taste of the Sahara.

Ingredients and Steps for the Moroccan Eggplant Tagine

‍Starting with the Base

• Chop an onion into small pieces. In a tagine dish or, if you don't have one, a Dutch oven or cast iron skillet with a lid, sauté the onions with a tablespoon of olive oil and 1/2 teaspoon of turmeric for about 2-3 minutes on low heat.‍

Preparing the Eggplants

• Slice an eggplant into thin lengthwise slices, ensuring they're no thicker than 0.5 cm. Sprinkle some salt over them and let them sit for 2-3 minutes.

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• This process draws out the water, intensifying the eggplant's flavor. Once done, pat them dry and add them to the onions.

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• Cover with the tagine lid and let them cook for another 3-4 minutes.‍

Spice Mix Magic

• In a bowl, combine a teaspoon of paprika, a teaspoon of cumin, a teaspoon of ras-el-hanut, a teaspoon of garlic powder, and a few strands of saffron.

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• Pour in some warm water and stir until the spices dissolve. This trick, a gem I picked up in Morocco, ensures the spices are distributed evenly.‍

Tomato Sauce and Spices

• Warm 300 ml of tomato purée with a tablespoon of olive oil in a separate pan. Add the dissolved spice mix to the tomato purée and simmer on low heat for 1-2 minutes.
• Add salt to taste, but remember that you will be adding mozzarella, which is salty. Carefully pour this over the eggplants, ensuring the sauce seeps under them.

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• Cover again and simmer for 5 more minutes.

The Cheese Topping:

• Grate 150-200g mozzarella and spread it over the eggplants.

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• Cover and cook for 5-7 minutes until the cheese melts completely. Remove from heat.
• For added flavor, sprinkle some cumin, and optionally, add slices of hot pepper and harissa.

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Cooking with or Without Tagine

One of the many charms of tagine recipes is the unique "tagine cookware" that's traditionally used. While I wholeheartedly recommend acquiring one – and you can thank me later – it's not strictly necessary. A Dutch oven or a cast iron skillet with a lid can serve as apt substitutes. If you're more inclined to oven-cooking, simply add 5 more minutes to each cooking step and bake at 180 degrees Celsius.

A Brief Dive into the Tagine Cookware

The tagine definition extends beyond just the dish itself; it's also the name of the conical clay pot it's traditionally cooked in. This unique shape is designed to return all condensation to the food below, keeping it moist. This principle, combined with the slow-cooking method, infuses the dish with rich, layered flavors.

FAQs about Tagine and More

To enhance your cooking experience and address common queries, I've compiled a list of frequently asked questions related to tagines and more.

Q: How to use a tagine for the first time? 

A: Before using a tagine for the first time, it's essential to season it. This involves soaking the lid and base in water for a few hours, air drying, rubbing the interior and base with olive oil, and placing it in a cold oven. Gradually increase the temperature to season the tagine.

Q: Can you put a tagine in the oven? 

A: Yes, but ensure it's made from clay or ceramic that's designed to handle oven temperatures.

Q: Where is tagine originally from? 

A: The tagine dish originates from North Africa, primarily Morocco.

Q: Do you need a tagine to make tagine? 

While traditional tagine cookware adds a unique touch, you can still make delectable tagine recipes without it.

Q: Does it taste like an eggplant parmesan dish?

A: Even though they share some resemblances since both recipes use eggplants, tomato puree, and mozzarella, they are two different dishes with two different tastes. The Italian version comes with the nutty taste of the parmesan and the crunchy texture the breadcrumbs offer. On the other hand, the Moroccan Eggplant Tagine provides a velvety texture and an incredible aftertaste of spices.

So there you have it, my ode to the cheese eggplant tagine I had the privilege of enjoying in the heart of Morocco. Whether you're using a traditional tagine or a modern alternative, the rich flavors and aromas promise a delightful culinary journey.

Happy cooking and don't forget to tag us on Instagram when you try this delicious Eggplant Tagine!