Tag Archives: tagine

Recipe of the Week – 23rd October 2017 – Aubergine Tagine


Anyone that has read my blog will soon realise that I do a lot of aubergine recipes (they are versatile, filling and very tasty, so what’s not to like?!) I also really enjoy making Middle Eastern and North African dishes, so this recipe was a bit of a revelation to me. Previously I have only made Tagines with some of the more sturdy root vegetables, such as butternut squash or sweet potato, but this dish is based upon one that uses baby aubergines, which I couldn’t get hold of at the time, although the quartered  whole ones give it a really nice, silky texture. The perfect comfort food!

Serves 6

Ingredients 

6 medium aubergines, quartered lengthways

4 large onions, halved then finely sliced

4 garlic cloves, crushed

4 tbs olive oil

2 red chillis, deseeded and finely sliced

3 tsp cumin seeds

3 tsp coriander seeds

4 tsp sugar

3 x 400g tins of good quality chopped tomatoes

Small handful each of fresh mint and coriander, roughly chopped

Salt and pepper to taste

Method

1. Place the aubergine quarters in a large colander, sprinkle with salt and allow to drain for 30 minutes. Rinse thoroughly.

2. Meanwhile, place the oil in a large saucepan over a medium heat then add the onions and garlic and sauté for 5 minutes.

3. Put the cumin and coriander seeds in a small frying pan and dry toast gently for 1 minute before crushing in a pestle and mortar.

4. Add the crushed seeds, chilli and sugar, fry for a further minute then add the aubergines and stir to coat thoroughly.  Add the tomatoes, cover and simmer for 40 minutes. 

5. Season to taste, stir in the fresh herbs and serve with couscous or fłatbreads.

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Recipe of the Week – 11th August 2014 – Spicy Carrot and Chickpea Tagine

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I was really impressed by this recipe when I first tried it – so much so that I I started playing around with it to try different variations! To me this tastes quite different from other tagines that I have tried, and it’s actually simpler. The level of heat can be modified quite easily by adjusting the amount of cayenne, although I do like this hot!

Serves 6

Ingredients

3 tbs Olive Oil
2 medium onions, chopped
6 garlic cloves, crushed
2 tsp cumin seeds
1 tsp ground cumin
4 tsp turmeric
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1 tbs honey (I used agave nectar to make this vegan)
4 medium carrots, sliced diagonally
3 x 400g cans chickpeas, drained and rinsed
Pinch sea salt, to taste
1 medium bunch of fresh coriander, finely chopped

Method

1. Heat the oil in a large saucepan and sauté the onion and garlic until soft (approx. 5 minutes).

2. Add all of the spices, the agave nectar or honey, and the carrots, and sauté gently for 2 minutes. Add enough water to cover the bottom of the pan, cover, and simmer gently for 10 minutes.

3. Add the chickpeas and 50ml more water, cover and cook gently for a further 10 minutes.

4. Take off the heat, season and add the chopped coriander.

5. Serve immediately with couscous and lemon slices.

Recipe of the Week – 16th September 2013 – Aubergine and Chickpea Tagine

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I love cooking Moroccan food as I find that it’s a great way to experiment with lots of different spice and flavour combinations and nearly always produces something satisfying. Now that I think Autumn is nearly upon us, I have started trying different things to keep the chill out in the evenings. I have previously tried this tagine with butternut squash, but I forgot to buy one, so this is the result! This is definitely one I will be putting on my specials board when I open my cafe next month…

Serves 4 to 6

Ingredients

2 medium onions, roughly chopped
3 sticks of celery, trimmed and finely diced
2 tbs olive oil
3 cloves of garlic, peeled and finely chopped
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground cinnamon
4 large fresh tomatoes, roughly chopped
1 tbs tomato purée
1 large aubergine, diced
4 large runner beans, sliced
2 red peppers, deseeded and diced
100ml vegetable stock from bouillon
1 x 400g tin chickpeas, drained and rinsed
1 tbs each fresh parsley, basil and coriander chopped

Method

1. Warm the olive oil gently in a large saucepan. Add the onions, celery and garlic and sauté gently for 5 minutes until soft. Add the ground spices, tomatoes, peppers, runner beans and aubergine and cook for a further 5 minutes.

2. Add the stock and tomato puree, mix well and simmer for 40 minutes.

3. Add the chickpeas and cook for a further 5 minutes.

4. Add the fresh herbs and serve with lemon couscous and fresh crusty bread.