Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Eggplant Tagine Fill 1 Created with Sketch.

with Couscous, Chickpeas & Feta Cheese

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 785 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we’re making a hearty vegetarian tagine—a spiced, deeply flavorful stew with origins in North Africa. Eggplant and chickpeas (partly mashed to create a traditionally thick consistency) are stewed along with classic aromatics like ras el hanout, an earthy spice blend commonly used in the region's cuisine. Our tagine, served over a bed of soft, fluffy couscous, gets a bright finish from a garnish of tangy feta.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Peel and thinly slice the shallot. Cut off and discard the stem end of the eggplant; quarter the eggplant lengthwise, then cut into large pieces on an angle. Drain and rinse the chickpeas. Transfer half the chickpeas to a large bowl and smash with a fork; add the remaining whole chickpeas and gently mix to combine. Quarter and deseed the lemon. Roughly chop the almonds. Pick the cilantro leaves off the stems; discard the stems.

Cook the couscous:
2 Cook the couscous:

In a small pot, combine the couscous and 1¼ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand for 6 to 8 minutes, or until the liquid has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Cover and set aside in a warm place.

Start the tagine:
3 Start the tagine:

While the couscous cooks, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and ras el hanout; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Add the eggplant:
4 Add the eggplant:

Add the eggplant to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the eggplant is slightly softened.

Finish the tagine:
5 Finish the tagine:

Add the honey, vinegar, chickpeas and 1¼ cups of water to the pan; season with salt and pepper. Cook, stirring and turning the eggplant occasionally, 8 to 10 minutes, or until thoroughly combined and the liquid is saucy. Stir in the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the cooked couscous between 2 dishes. Top with the finished tagine. Garnish with the cheese, almonds, cilantro and remaining lemon wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Peel and thinly slice the shallot. Cut off and discard the stem end of the eggplant; quarter the eggplant lengthwise, then cut into large pieces on an angle. Drain and rinse the chickpeas. Transfer half the chickpeas to a large bowl and smash with a fork; add the remaining whole chickpeas and gently mix to combine. Quarter and deseed the lemon. Roughly chop the almonds. Pick the cilantro leaves off the stems; discard the stems.

2 Cook the couscous:

In a small pot, combine the couscous and 1¼ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand for 6 to 8 minutes, or until the liquid has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Cover and set aside in a warm place.

Cook the couscous:
3 Start the tagine:

While the couscous cooks, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and ras el hanout; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

4 Add the eggplant:

Add the eggplant to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the eggplant is slightly softened.

Add the eggplant:
5 Finish the tagine:

Add the honey, vinegar, chickpeas and 1¼ cups of water to the pan; season with salt and pepper. Cook, stirring and turning the eggplant occasionally, 8 to 10 minutes, or until thoroughly combined and the liquid is saucy. Stir in the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Remove from heat.

6 Plate your dish:

Divide the cooked couscous between 2 dishes. Top with the finished tagine. Garnish with the cheese, almonds, cilantro and remaining lemon wedges. Enjoy!

Plate your dish: