baby tagine = indian eggplant, lemon confit, garlic, thai basil

baby tagine, indian eggplant, thai basil

baby tagine
indian eggplant, lemon confit, garlic, thai basil, olive oil, red pepper flakes
with toasted ciabatta

indian eggplant, baby tagine

What to cook first in my new baby tagine?  I had been dreaming of a baby tagine ever since our most memorable meal on the 40th Floor of the Chicago Stock Exchange at Everest. Chef Joho serves a vegetable mélange side dish in the most charming vessel.

eggplant + lemon + garlic + basil = harmony

Cute ovoid Indian eggplants caught my eye at Farmers’ Market this past weekend. So did Thai basil. And we’ve had such success using that batch of lemon confit in many different dishes, pairing with eggplant just sounded like another euphoric combination. Inspired by the Chef, we enjoyed this summery roasted eggplant appetizer with a dry racy Vin d’Alsace Riesling.

baby tagine vegetable mélange @ everest

baby tagine’s first recipe = happiness

indian eggplant, baby tagine

Arrange eggplant in the tagine along with several cloves of garlic and a couple wedges of lemon confit. Unlike the previous recipes, use the entire wedge of the preserved lemon, not just the rind. Make sure to rinse all the salt from the wedges. Add enough olive oil to form a pool at the bottom of the tagine.

indian eggplant, baby tagine

Cook, covered, in a 350° oven for 40 minutes.

indian eggplant, baby tagine

After 40 minutes add torn Thai basil leaves and red pepper flakes.
Cook, covered, for 5 more minutes.

Serve hot from the oven in the tagine with toasted ciabatta.

Slice eggplant with a knife. Compose the crostini with a smashed roasted garlic clove, a piece of lemon confit, a slice of eggplant and a few basil leaves.

eggplant crostini = bliss

indian eggplant, baby tagine

first day of summer = paradise

Craving more eggplant?
Visit these other sites for fresh SUMMER FEST eggplant inspiration:

summer fest logo
Food2: Around the Eggplant in Eight Ways
FN Dish: Grilled Eggplant Recipes
What’s Gaby Cooking: Eggplant Chips with a Cilantro Cashew Dipping Sauce
Napa Farmhouse 1885: Grilled Marinated Eggplant Sandwiches

Favorites From Taste With The Eyes Archives:

White Asparagus Wrapped in Japanese Eggplant
Melanzane All’Insalata – Italian Eggplant Salad
Eggplant & Spiced Lamb Napoleon

31 thoughts on “baby tagine = indian eggplant, lemon confit, garlic, thai basil”

  1. Oh my gosh, that first picture, almost makes me wish I liked eggplant!! Where was this last year, when I had week after week of eggplant from my csa?

  2. I’ve got a small tagine, I’ve seen these miniature eggplants but never thought to pair the two! That’s why we come to this blog – for novel cooking ideas!

  3. Wow – that looks incredible! I love when you go to the market and you know EXACTLY what you’re going to make when you see a certain item!

  4. that is a gorgeous dish. really. and what better way to celebrate the solstice than with some roasted nightshades! We have some japanese eggplants growing in our tiny city garden at the moment and I’ve been wondering what to do with them when they’re ready in a few weeks since I’m not a huge eggplant fan at all. now, i can do this! thanks for the inspiration!

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  6. Baby aubergines in baby tagine, it’s so right!! I wish I could get baby aubergines here they’re so cute. I’m always looking for recipes to use my preserved lemons, so thanks!! 😀

  7. It looks like you found the perfect way to break in you new baby tagine. I love eggplant and yours is making my mouth water. Okay so I’ll have to get a baby tagine soon. Congrats on the Foodbuzz top 9!

  8. What a beautiful dish! I too have been looking for these smallish-eggplants. I may never find them in my area…but I can still dream. Lovely post 😉 Have a great weekend and congrats on the Top 9 today!

  9. The eggplant takes on such a beautiful color when cooked! I don’t have a tagine (and my kitchen is overcrowded), but I’m going to try making this by some other method.

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