Stovetop Lemon Roasted Eggplant Tagine

1 medium white onion, chopped, 2 garlic cloves, minced, 1 1-inch piece ginger, peeled and minced finely, 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 cinnamon stick, broken into half, 1 teaspoon-1 tablespoon liquid sweetener of choice, 1 can crushed tomatoes, 1 can chickpeas, drained, 1/2 cup raisins, 1 eggplant, 1 lemon, juiced, feta cheese crumbled

Preheat the oven to 390°F.
First, prepare the eggplant by chopping it into cubes, placing it on a baking tray, and pouring half the lemon juice, a pinch of salt, and some olive oil over the vegetables. Roast this in the oven for 15-20 minutes.
In a saucepan, fry the onion and garlic until they're fragrant. Add the ginger, paprika, cumin, cinnamon, and fry the mixture for another 1-2 minutes until it's aromatic. Add in the sweetener, tomatoes, chickpeas, and raisins, and let it simmer. Throw in the eggplant when it is done. Add the feta crumbs. Let the mixture reduce down until the tomatoes are thick and not watery anymore.
Serve it with couscous.

Pui in stil marocan cu linte

2 tablespoons olive oil, 8 chicken thighs, 2 cloves of garlic, 1 tablespoon cumin, 1 tablespoon sweet paprika, 1 large onion, 50 gr red lentil, 400 gr tomatoes, 1 tablespoon ketchup, 700 ml chicken soup, 1 stick cinnamon, 200 gr dried apricots, 1 hand mint leaves

Grease the chicken breasts with a tablespoon of oil. Mix the garlic, cumin and parika in a bowl. Then fry over medium heat for 5 minutes. Remove the meat and place it on a plate.
Add remaining oil to the pan and fry the finely chopped onion. Add the rest of the ingredients, except the mint and leave to boil. Place the chicken thighs on top and pour over the ketchup and chicken soup. Cover and leave on the fire for about 1 hour and a half until the meat is softened and the sauce thickens.

Serve with fresh mint leaves and couscous.

Rote-Zwiebel-Tartes mit Senfcreme

1 pack (270 g) fresh puff pastry, 8 red onions, 6 slices of bacon, 1 tablespoon of oil, salt, pepper, caraway, 100 g sour cream, 2 tbsp medium hot mustard, 6 tsp breadcrumbs, 1 egg yolk

Let the puff pastry rest at room temperature for about 10 minutes. Peel onions and cut lengthways into thick slices. Fry the bacon in a pan without fat until crispy. Remove and drain on kitchen paper.
Heat the oil in the bacon fat, fry the onions in it for about 4 minutes, but do not let it turn too brown. Season with salt and pepper.
Preheat the oven (electric cooker: 225 ° C / circulating air: 200 ° C). Line the baking sheet with baking paper. Mix the sour cream and mustard. Season with salt, pepper and 1⁄2–1 teaspoon of cumin.
Unroll the puff pastry, detach from the paper. Halve the dough sheet lengthways and divide it lengthways, so that 6 equal pieces are made Lay on the sheet. Sprinkle each piece of dough with 1 tsp breadcrumbs. Spread the sour cream evenly on it, leaving around 2 1⁄2 cm of the edge free.
Spread the onions over the cream.
Slightly overlap the puff pastry edge towards the middle. Whisk egg yolk and 1 tablespoon of water. Brush the edge of the dough with it. Bake in the hot oven on the bottom shelf for 15-18 minutes. Take out and place 1 slice of bacon on each.