This recipe is a spicy variation on the traditional French gratin, substituting spices for some of the herbs, and as such is a sort of tagine/gratin hybrid! This is really simple to prepare and make, and is open to lots of changes of ingredients to suit whatever is in the fridge or cupboard!
Serves 4 to 6
3 tbs olive oil
3 large sweet potatoes, peeled and finely sliced
2 aubergines, sliced
3 large carrots, peeled and sliced at 45 degrees
2 large onions, sliced
100g quinoa, rinsed (red split lentils work well too)
500ml good quality vegetable stock from bouillon
2 tbs ras el hanout
1 tsp dried chilli flakes
2 tsp dried cumin
2 tsp Herbes de Provence
50g mature cheddar cheese, grated (optional)
1. Preheat the oven to 200C.
2. Heat the olive oil in a large frying pan, and add the aubergine slices. Gently fry until lightly brown only (3 minutes or so each side). Set aside.
3. In a large casserole dish, layer the sweet potatoes, onions, carrots and aubergine slices in alternate layers until used up.
4. Sprinkle the quinoa, herbs and spices over the top then pour over the hot vegetable stock to ensure all is mixed through the dish. Cover with tin foil and place in the oven for 25 minutes.
5. If topping with cheese, add this after 20 minutes, and continue to bake uncovered for 5 minutes until brown.
6. Serve immediately with couscous, fresh bread and a green salad.