This aubergine tagine has a bit of everything: it's tart, sweet, smoky and delicious, taking your tastebuds on a tour of Morocco.
Serves 2
Prep Time: 5 minutes
Cook Time: 40 minutes
Ingredients
2 small aubergines, cut into large pieces
1 tbsp olive oil
2 echalion shallots, finely sliced
1 tbsp freshly grated ginger
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp cinnamon
a few grinds of black pepper
a pinch of saffron
200ml hot vegetable stock
1 preserved lemon, roughly chopped*
the zest of half a lemon
60g dried apricots, halved
100g tomatoes, roughly diced
1 tbsp clear honey
1 tsp toasted sesame seeds or mixed seeds
a few sprigs of flat leaf parsley
1 tbsp mint, finely chopped
*If you don't have preserved lemons, use lemon slices from a jar or if necessary, fresh lemons and a teaspoon of salt.
Method
Heat the oil in a frying pan with a lid or a tagine. Brown the aubergines so they are lightly coloured on each side - around 5-6 minutes. Set aside.
Using the same oil (you may need to add a little more) saute the shallots and ginger until translucent.
Add the spices and stir well.
Add the saffron to the stock and let it soak for a few minutes.
Stir the lemon, apricots, tomatoes and honey into the pan, along with the stock. Tip the aubergines pieces in, stir well and then cover with a lid. Simmer for 30 mins or until the aubergines are tender.
Sprinkle the lemon zest, sesame seeds and chopped herbs over the top. Serve with couscous or your grain of choice. If the flavour is too intense, add a dollop of Greek yoghurt.
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