Eggplant Tagine with Millet and Preserved Lemon

1. Sauté onions and spices

Begin by warming the olive oil in a large pot over medium heat. Add the diced onion and sauté it for about 8 minutes until it turns soft and translucent. Next, introduce the garlic, ginger, smoked paprika, cumin, and turmeric to the pot. Stir these aromatics for 1 to 2 minutes until they release their fragrant oils.

2. Add main ingredients

Add the eggplant cubes, roasted red bell peppers, chickpeas, and halved green olives to the pot, stirring to coat them in the aromatic spices. Pour in the vegetable broth, bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes.

3. Finish the tagine

The eggplant should become tender, absorbing the rich flavors around it. Finish the tagine by stirring in the fresh lemon juice and salt, allowing the flavors to harmonize.

4. Prepare the millet

In a large saucepan over medium heat, toast the millet for about 4 minutes until it turns a golden brown. Add the vegetable broth and salt, bringing the mixture to a boil. Reduce the heat to a simmer, cover the saucepan, and cook for 20 to 25 minutes.

5. Rest and fluff the millet

Once the millet is cooked, remove it from the heat and let it rest for 10 minutes before fluffing it with a fork.

6. Serve

To serve, spoon the millet onto plates or bowls, ladle the eggplant tagine over it, and garnish with the finely chopped preserved lemon for a burst of bright flavor.