Skip to main content
Epicurious
Cookbooks

Tagine of Knuckle of Veal with Eggplant

Ingredients

Preparation

  1. Step 1

    For this tagine, follow the recipe for Tagine of Knuckle of Veal with Artichokes and Peas (page 103), but instead of adding the artichokes and peas at the end, serve the meat with a purée of mashed eggplants poured over it.

    Step 2

    Roast 2 pounds of eggplants in the hottest oven. Peel, chop, and mash them as described on page 8. Heat 2 tablespoons extra virgin olive oil in a skillet with 4 crushed cloves of garlic. When the aroma rises, add the eggplant purée with a squeeze of lemon and cook for 1 to 2 minutes. Pour over the meat and heat through just before serving.

    Step 3

    You can also add a 14-ounce can of chickpeas, drained of their water, to the meat toward the end of the cooking.

Arabesque
TagsMiddle EasternEggplantVegetableVealBeefMeatMainDinnerRoastRamadanCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Strawberry Shortcake Roll
A birthday favorite in the Bon Appétit Test Kitchen.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.