ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Re: Eggplant Tagine

Misc.
ADVERTISEMENT
Can you make it without the garbanzo beans? Has anyone tried that? I can't eat the beans but the recipe sounds so good I would like to make it.
Any comments or suggestons?

Thanks.
MsgID: 062741
Shared by: GinSing
In reply to: Recipe: Eggplant Tagine
Board: Vegetarian Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Eggplant Tagine
  Betsy at Recipelink.com
2 Re: Eggplant Tagine
  GinSing
3 re: Tagine question - substitute for beans
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Super-Chunk Brownies
  • SUPER-CHUNK BROWNIES 6 squares (1 ounce each) semi-sweet chocolate 3/4 cup (1 1/2 sticks) unsalted butter 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 4 eggs 1 1/2 cups sugar 1 teaspoon vanilla 1...
  • Cheesy Sloppy Joe Pizza
  • CHEESY SLOPPY JOE PIZZA 3/4 lb lean ground beef 1 tsp vegetable oil 3/4 cup spicy spaghetti sauce* 1/2 tsp salt (to taste) 1/4 tsp ground black pepper 1 (10-inch) prebaked, round pizza crust 1/2 cup chopped green oni...
  • Cool Fruit Tart (Bisquick, 1985)
  • COOL FRUIT TART 2 cups Bisquick baking mix 2/3 cup sugar, divided use 1/3 cup margarine or butter, softened 1 egg 1 (3 oz.) pkg. cream cheese, softened 34 cup sugar 1 tsp. vanilla 3/4 cup chilled heavy (whipping) crea...
  • Homemade Chocolate Ladyfingers
  • CHOCOLATE LADYFINGERS 3/4 cup plus 2 tablespoons cake flour 1/4 cup Dutch-processed unsweetened cocoa powder 6 large egg whites 3/4 cup sugar 8 large egg yolks, slightly beaten 1/4 cup powdered sugar Preheat the oven...
ADVERTISEMENT
  • Outback Steakhouse Potato Soup - Still wrong
  • HI AS A COOK AT OUTBACK I CAN TELL YOU THAT YOUR RECIPE IS STILL WRONG EVEN AFTER ADDING THE ONIONS AND NIXING THE SOUR CREAM....I'LL GIVE YOU A CLUE....YOU HAVE THE BASE FOR THE SOUP COMPLETLY...
  • Cold Roasted Herb Chicken (make ahead)
  • COLD ROASTED HERB CHICKEN 1 (3 lb.) whole roasting chicken 1/4 lb. butter, melted, divided use Salt and pepper (to taste) 1/2 cup fresh tarragon leaves (stripped from stem), divided use 1/2 cup chopped fresh basil, di...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: Eggplant Tagine
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!