Beef and Eggplant Tagine
	Photo: John Kernick

BROWSE RELATED RECIPES BY TOPIC:
PREGNANCY, SIMMERED, AFRICAN, MOROCCAN, DINNER, MAIN DISHES, BEANS AND LEGUMES,BEEF, VEGETABLE, DAIRY FREE, HIGH FIBER, PORK FREE, SHELLFISH FREE, LOW GI, SOY FREE,ALCOHOL FREE, EGG FREE, LOW CALORIE: ACTIVE WOMEN, HIGH PROTEIN, AVERAGE

This tasty Moroccan dish would be just as delicious made with ground chicken or turkey breast or crumbled soy sausage in place of the beef. For a one-dish meal, omit the couscous and increase the chickpeas to 2 cups.

Ingredients

Serves: Prep: 20min |Cook: 25min |Total: 45min

• 12 ounces 95% lean ground beef
• 1/2 tablespoon olive oil
• 1 medium eggplant, peeled and cut into 1" cubes
• 2 small yellow squash, cut into quarter rounds
• 4 cloves garlic, smashed
• 1 teaspoon garam masala
• 1/2 teaspoon ground cinnamon
• 1 tablespoon slivered fresh ginger
• 1 can (14.5 ounces) diced tomatoes with basil and oregano
• 1/2 cup small pitted black olives, halved
• 1/2 cup canned chickpeas, rinsed and drained
• 1/8 teaspoon salt
• 3 teaspoons mild hot sauce
• 2 cups cooked whole wheat couscous
• 2 tablespoons chopped pistachios

Directions

1.

Heat a large nonstick saucepan or deep skillet coated with cooking spray over medium-high heat. Add the beef and cook for 6 to 8 minutes, or until no longer pink, stirring and breaking up the meat with the side of a spoon. Transfer to a bowl and set aside.

2.

Heat the oil in the same skillet. Add the eggplant and cook for 5 minutes, stirring occasionally. Add the squash, garlic, garam masala, cinnamon, and ginger. Cook, stirring frequently, for 1 minute, or until the spices are fragrant and toasted.

3.

Add the tomatoes, olives, chickpeas, salt, and beef. Bring to a simmer and cook, covered, for 10 minutes or until the vegetables are tender. Remove from the heat and stir in the hot sauce. Serve with the couscous and sprinkle with the pistachios.

Recipe Notes

This recipe is a little high in sodium (you want to aim for no more than 600 to 650 milligrams per meal), so be sure to work this recipe into your daily total of 2,300 milligrams of sodium by selecting recipes for the remaining meals that are around 300 to 400 milligrams each.

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Cooking Steps

1. In small skillet cook ground beef with Italian sausage seasoning. Drain and set aside.
2. Slice large zucchini in half lengthwise and scoop out the inside.
3. In small bowl, mix, parmesan cheese, red sauce, black olives, tomatoes, pizza seasoning.
4. Add ground beef mixture to cheese mixture and fill zucchini boats.
5. Top with mozzarella cheese and bake at 400°F for 20 minutes.
6. Garnish with a little more sauce and a few sprinkles of the parmesan cheese blend.
7. If you are proper you can eat with a knife & fork. If not, use your hands!

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Serves 1

20

This is a Dairy Recipe

Ingredients

• 1 Large Zucchini
• 6 oz. Grass Fed Ground Beef
• 1/2 tsp. Penzey's Italian Sausage Seasoning
• 1/4 c. Parmesan/Asiago/Fontina Cheese Blend
• 1/3 c. + 2 Tbsp. Organic Red Sauce
• 2 Tbsp. Black Olives, chopped
• 1/4. c. Sun Dried Tomatoes, chopped (not oil packed)
• 1/2 tsp. Penzey's Pizza Seasoning
• Mozzarella Cheese

Added on October 27th, 2011 by our friend rossh from http://321paleo.blogspot.com/

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Cooking Steps

Directions:

Preheat oven to 375 degrees F
put coconut oil and honey in a microwave save bowl and heat for 30 seconds
mix all ingredients together (except the nuts you have set aside) until smooth
pour batter into a 9” circle pan
put your nuts in a food processor and pulse 5 times (nuts should be chunky)
sprinkle nuts on top of the batter
bake for 20-30 minutes
let cool and store in the refrigerator for a few hours

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Serves 5

20-30 min

This is a Non-Dairy Recipe

Ingredients

• 2 Cups almond flour
• 1 t baking soda
• 1 t pumpkin pie spice
• 2 t cinnamon
• 1/3 cup coconut oil
• 1/3 cup honey
• 1 can pumpkin puree
• 1 t pure vanilla
• 2 free range eggs
• 2 handfuls of walnuts and 3 handfuls of pecans