On occasion we'll make a 'weekend type of meal' during the week and get camera happy afterwards. You know the kind — something different with more prep involved. Move over cast-iron skillet, wok, pots and pans, there's a different kinda cookware heating up the stove tonight, and it's called the tagine!
On the menu: Pot-Roasted Eggplant with Tomatoes and Cumin by Paula Wolfert from Food & Wine magazine, and Chicken Tagine with Sweet Tomato Jam, a recipe we got from The Tagine Deck. So far we've made a handful of different recipes from this cute little deck and they've all been great!
The chicken tagine was wonderfully bold and lush in a thick tomato puree, sweetly enhanced with honey and cinnamon. The eggplant dish was so good with it's deep flavor, smokiness and nice blend of herbs and spices. I served mine on Nut-Thins crackers, and Rick had his with pita bread. Each bite was jam-packed with great tasting flavor our tastebuds were belly dancing with joy!
Next time I would love to enjoy this roasted eggplant with pita bread, so if anyone knows of a good gluten-free kind, I'd love to know!
