Eggplant & Tomato Casserole

Eggplant & Tomato Casserole

(serves 4)

Ingredients:

1 medium eggplant, cut into large chunks

¼ pumpkin, cut into large bite size pieces

1 red onion, sliced into half moons

3 garlic cloves, sliced

4 fresh dates, pitted and broken into halves

1 tbsp coriander powder

1 tbsp ground cumin

1 pinch of saffron

1 cinnamon stick

1 tin of diced tomatoes

1 cup of liquid stock

½ lemon

1 cup uncooked couscous

Method:

Heat a tagine or saucepan on a high heat, then add the onions and the garlic and

stir. Add a little water, then add the ground coriander, cumin, a pinch of saffron, a cinnamon stick and add a dash of water and stir. Add the diced tomatoes, then add the pumpkin and the eggplant pieces, add the chickpeas and the dates.

Add one cup of liquid stock and cover the tagine with a lid. Reduce the heat stir

occasionally and cook until the pumpkin is softened. Squeeze over the juice of half a lemon, stir and then serve.

To cook the couscous:

Place 1 cup of uncooked couscous into a bowl and add 2 cups boiling water. Cover with a lid and stir after 10 minutes to ensure all of the water has been absorbed.  Serve with the casserole.

Download The Recipe Click The Image Below

Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

Click the button below to gain download access.