Eggplant and Tomato Tagine Recipe

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Eggplant and Tomato Tagine
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  1. Sprinkle eggplant with 1/4 teaspoon salt; let stand 20 minutes. Rinse; pat dry.
  2. Preheat oven to 425°.
  3. Place eggplant on a jelly-roll pan coated with cooking spray. Coat eggplant with cooking spray. Bake at 425° for 30 minutes or until eggplant is tender, stirring once.
  4. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until soft. Set aside.
  5. Combine tomato paste, paprika, cumin, garlic, and tomatoes in a small Dutch oven over medium-high heat. Bring to a boil; simmer 3 minutes. Add eggplant to pan; cook 5 minutes. Add remaining 1/2 teaspoon salt and black pepper. Stir in juice; garnish with bell pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 74.9 Kcal (314 kJ)
Calories from fat 21.88 Kcal
% Daily Value*
Total Fat 2.43g 4%
Sodium 299.09mg 12%
Potassium 460.37mg 10%
Total Carbs 12.61g 4%
Sugars 8.11g 32%
Dietary Fiber 5.28g 21%
Protein 1.91g 4%
Vitamin C 37.8mg 63%
Vitamin A 0.8mg 27%
Iron 13.8mg 77%
Calcium 23.5mg 2%
Amount Per 100 g
Calories 35.92 Kcal (150 kJ)
Calories from fat 10.49 Kcal
% Daily Value*
Total Fat 1.17g 4%
Sodium 143.42mg 12%
Potassium 220.75mg 10%
Total Carbs 6.04g 4%
Sugars 3.89g 32%
Dietary Fiber 2.53g 21%
Protein 0.92g 4%
Vitamin C 18.1mg 63%
Vitamin A 0.4mg 27%
Iron 6.6mg 77%
Calcium 11.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
  • 2

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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