This Easy Eggplant Tray Bake Tagine makes the perfect hands-off weeknight dinner. I don’t think a dinner recipe could get much simpler than this. It’s delicious, it’s hearty and it’s packed full with vegetables.
Once you cut up all your veggies, you’re already done with any hands-on cooking. After that, you place the tagine in the oven for about 1 hour and let it do its thing. Cooking it for so long makes the eggplant super soft – the way it should always be. If you think that you don’t like eggplant, then give this recipe a try. I may be able to change your mind about it…
The secret to delicious eggplant is to either deep-fry it or cook/bake it long enough for it to go soft and borderline fall apart. Unfortunately, a lot of people undercook their eggplant which makes it taste grassy and weirdly chewy.
I like to serve my eggplant tray bake tagine with flat breads, bread or couscous, but you could most definitely eat it with rice or pasta or just on its own. It lasts up to 4 days in the fridge too, so it’s great for anyone who enjoys meal prepping.
Please let me know what you think of this recipe and don’t forget to share your creations with me on Instagram @nothangryanymore. I love seeing them!
Easy Eggplant Tray Bake Tagine
- 1 large eggplant (about 650g)
- 1 red onion (about 200g)
- 1 red capsicum (about 200g)
- 1 can chickpeas
- 30 g sultanas
- 0.5 tsp spicy smoked paprika
- 1.5 tsp ras el hanout*
- 3/4 tsp salt
- 2 cans cherry tomatoes (or chopped tomatoes)
- 1 orange
- 2 tbsp extra virgin olive oil
- Preheat the oven to 160°C fan bake.
- Cut the eggplant, red capsicum and red onion into bite sized chunks and add them to a large baking dish or two medium sized baking dishes.
- Drain and rinse the canned chickpeas and add them to the dish together with the sultanas, ras el hanout, smoked paprika and salt. Mix everything.
- Now, add the canned tomato, orange juice and olive oil and give everything a mix.
- Bake the tagine at 160°C fan bake for 55-60 minutes.
- Serve with bread or couscous. Enjoy!