Aubergine Tagine

Aubergines are probably my favourite vegetable. So versatile, healthy and a perfect meat substitute. 

This recipe is inspired by a dish I had on a  trip to Morocco last year, and is perfect for that healthy comfort food dinner. I cooked mine in a large pan, as I don't own a Tagine pot. This recipe can also be made in a slow cooker and believe me, you will thank me when you get home from a tough winters day and this is ready waiting for you. 

Ingredients

4 Large Aubergines diced

2 red onions

3 cloves of garlic

1tbs of coconut oil (olive oil will work too)

1 tin of copped tomatoes 

1 tin of chickpeas

100ml of vegetable stock

100g chopped dried apricots. 

1 handful of raisins (optional)

1 medium bunch of coriander

2tsp ground cumin

1tsp paprika

1tsp tumeric

1tsp cinnamon 

220g cous cous 

1 handful of chopped almonds (optional)

Start off by dicing the onions and finely chopping the garlic. Put a large pan on a medium heat and add the oil. Add the onion garlic and coriander stalks and cook until soft. (10 mins)

When the onions and garlic are translucent, add the spices and the aubergines and stir well. 

After a few minuets, pour in the chopped tomatoes, the chickpeas and the vegetable stock. Give it all a really good stir and then throw in the raisins and the apricots. Bring the tagine to a slow boil and turn the heat down to a simmer. Place the lid on and leave to bubble away for an hour and a half. Giving it a stir every half an hour or so. 

If you are using this recipe in a slow cooker, all you need to do is put everything into the slow cooker and leave on a medium heat for 8-12 hours. 

When you are ready to eat the tagine, boil some water in the kettle and add the cous cous to a pan, pour over the water and leave for 3-4 minutes so soak up the water. When ready stir in the chopped almonds.

Serve in a bowl with unsweetened natural yoghurt and the remaining coriander leaves.

Enjoy!