Best Vegetable Tagine Recipe

There are many things modern Israeli restaurant Dagon gets right — like their fattoush, hummus, and mezze — but their Vegetable Tagine with roasted eggplant, cauliflower, rice pilaf, harissa, toasted almonds, and herb broth has to be at the top of the list. Chef Ari Bokovza‘s “Green Celebration Stew” is inspired by his Tunisian and Israeli family heritage and is the perfect vegetarian summer dish.

“This stew is a very common dish served all over the Middle East, but I have always encountered it in Jerusalem,” he explains.

Keep reading for how to make the ultimate vegetable tagine, what to serve it with, and a few pro tips along the way.

Related: 22 Easy Stew Recipes From Around the World

What is a vegetable tagine?

A tagine (a North African stew) that’s composed of vegetables and non-animal products.

What is a North African vegetable tagine?

Usually, it’s a tagine spiced with indigenous North African flavors / condiments such as preserved lemon, harissa, olives, and cinnamon.

Related: How to Make Moroccan Chicken Tagine

What veggies are best in a tagine?

Personally, I like vegetables to be balanced with different textures — some cooked, some raw.

What do you serve with vegetable tagine?

We serve ours with rice pilaf — but again, whatever you enjoy.

Ingredients for Vegetable Tagine

  • 600 grams white onion, sliced ​​thin
  • 350 grams spring onion whites sliced ​​thin, greens sliced ​​thin, separated
  • 600 grams celery, sliced ​​thin
  • 140 grams garlic, sliced ​​thin
  • 80 grams long hot green peppers sliced ​​thin, w / seeds
  • 140 grams dill, chopped
  • 100 grams cilantro, chopped
  • 255 grams parsley, chopped
  • 2 pounds spinach (1 bag)
  • 2 cups EVOO
  • 6 quarts vegetable stock
  • 2 dried limes
  • Flash-fried cauliflower (bite side florets, fried in 350 oil until golden then salted and tossed w / lemon juice)
  • Japanese eggplant confit (medallions of eggplant, salted, covered w / EVOO, and confited in a 250-degree oven for 90 minutes or until tender)
  • Harissa
  • Toasted almonds
  • Rice pilaf

How to Make a Vegetable Tagine

1. Sweat the garlic and chili in olive oil; and little color is ok.

2. Next, add the onions and sweat until soft; a little color is ok.

3. Next, add the celery and sweat.

4. Then, add the onion greens, herbs, and spinach.

5. Sweat until everything has reduced down.

6. Add stock and simmer until good.

7. Ladle the stew into a bowl or tagine and top with cauliflower, eggplant, toasted almonds, harissa, and rice pilaf.

Related: 21 Best Rice Dishes

How to Make Dagon’s Rice Pilaf

Ingredients:

  • 700 grams basmati rice, rinsed 3 times and covered with cold water for 1 hour
  • 800 grams of water
  • 5 grams turmeric
  • 1 cinnamon stick
  • 6 pods cardamom, cracked
  • 400 grams minced white onion
  • 25 grams salt
  • 150 grams EVOO
  • 2 bay leaves

Tools:

  • Wooden spoon and rubber spatula
  • Parchment / tin foil

Directions:

  1. Set oven to 350
  2. Heat up the oil and sweat onion a little color is ok
  3. Add the spices and bay and cook for a few minutes.
  4. Drain the rice and add to the pot.
  5. Toast until fragrant (3 minutes)
  6. Be sure to scrape the bottom with the wooden spoon.
  7. Add the water and salt.
  8. Bring to a boil.
  9. Cover with parchment and then tin foil.
  10. Bake in the oven for 20 minutes.
  11. Let it rest, covered for 5 minutes.
  12. Fluff with a fork.
  13. Reserve in marine marie.
Dagon

More Summer-Worthy Vegetable Recipes:

Vegetable Tagine

By Dagon Chef Ari Bokovza

Ingredients

  • 600 grams white onion, sliced ​​thin
  • 350 grams spring onion whites sliced ​​thin, greens sliced ​​thin, separated
  • 600 grams celery, sliced ​​thin
  • 140 grams garlic, sliced ​​thin
  • 80 grams long hot green peppers sliced ​​thin, we seeds
  • 140 grams dill, chopped
  • 100 grams cilantro, chopped
  • 255 grams parsley, chopped
  • 2 lb spinach (1 bag)
  • 2 cups EVOO
  • 6 qts vegetable stock
  • 2 dried limes
  • Flash-fried cauliflower (bite side florets, fried in 350 oil until golden then salted and tossed w / lemon juice)
  • grams spring onion whites sliced ​​thinJapanese eggplant confit (medallions of eggplant, salted, covered w / EVOO, and confited in a 250 degree oven for 90 minutes or until tender) ,, and confited in a 250 degree oven for 90 minutes or until tender)
  • Harissa
  • Toasted almonds
  • Rice pilaf
Key Tags

Directions

  1. Sweat the garlic and chili in olive oil.

  2. A little color is ok.

  3. Next add the onions and sweat until soft, a little color is ok.

  4. Next add the celery and sweat.

  5. Then the onion greens, herbs and spinach.

  6. Sweat until everything has reduced down.

  7. Add stock and simmer until good.

  8. Ladle the stew into a bowl or tagine and top with cauliflower, eggplant, toasted almonds, harissa and rice pilaf.

Kitchen Counter

Serves 1-2.

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