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eggplant-tomato-chickpea-tagine-fast-slow
Instant Pot

Eggplant, Tomato and Chickpea Tagine

By Julia Rackow

4-6 Servings

FAST: 45 minutes
Slow: 5½ to 6½ hours 25 minutes active

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A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This chunky vegetable dish is warmly spiced like a tagine and features the common North African pairing of sweet and tart flavors. For extra depth and a touch of spiciness, swirl in a spoonful of harissa into the tagine just before serving or offer some at the table for spooning on to taste. Serve with crusty bread, warmed flatbread or couscous to soak up the delicious sauce.

4-6

Servings

Tip

Don't shortcut the prep by leaving the tomatoes whole. Slicing 2 pints of grape tomatoes may take a some time, but this step helps the tomatoes break down and cook at the same rate as the eggplant.

FAST: 45 minutes
Slow: 5½ to 6½ hours

25 minutes active

Ingredients

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 4

    medium garlic cloves, roughly chopped

Directions

  1. 01
    On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and garlic, then cook, stirring often, until golden brown, about 4 minutes. Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2½ teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes. Press Cancel, then stir in ¼ cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.

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Reviews
Mark G.
August 27, 2023
Guests raved about this dish.
Needed a veggie side with eggplant to accompany Greek-inspired burgers. This tagine fit the requirement perfectly! I followed the instant pot (fast) recipe exactly. The result was a beautifully aromatic side that our guests absolutely loved. Will definitely make this again!
Becky W.
February 5, 2024
Underwhelming
It smelled like heaven while it was cooking, but it tasted like nothing. I followed the directions exactly but turned out to be a very disappointing effort.
Elaine P.

I don't have an instant pot, but would like to make the eggplant, tomato and chickpea tangine in a dutch oven. What adjustment would I make in the cooking process?
Thank you
elaine

Janelle C.

We’re so glad you're exploring our recipes. When we developed the recipes for our Instant Pot book, Fast and Slow, we offered pressure cooker and slow cooker instructions for every recipe that worked well cooked either way. Recipes that have only one set of instructions did not produce good results when prepared with the alternative method. And unfortunately, it’s not possible for us to reverse engineer Instant Pot recipes for stovetop cooking. But the good news is that many of them were inspired by recipes we’d already prepared for conventional cooking methods. If you check our website, you might find what you are looking for.

Best,
The Milk Street Team

P K.

I had bought the ingredients for this recipe before realizing that it calls for the instant pot. I went ahead and used a Dutch oven: after adding water & eggplant, I cooked it over low heat for about 30 minutes.

Krystal D.

Delicious! I made this using a “regular” slow cooker and it turned out fabulous. I sautéed the aromatics + vegetables on the stove top and then assembled remaining ingredients in the slow cooker. So simple to throw together. Definitely swirl in the harissa at the end and serve with a dollop of Greek yogurt.

Leslie B.

I was disappointed in this. The eggplant just seemed undercooked and I was precise. I wont make again.

Julie C.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Julie C.

I found it one of the best new vegetarian recipes I've tried in the instant pot!

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