Aubergine Tagine
The Dish
Aubergine Tagine
Best for: Lunch, Dinner
Serves: 4
Prep time: 15
Cook time: 1hour (longer if possible)
Middle Eastern inspired food is always one of my favourites. I love powerful flavours and bold colours. If you can get hold of umami paste I would absolutely recommend using it instead of normal tomato paste - it really does elevate the dish.
The Recipe
Step 1
Dice your aubergine into chunks, around 3cm squared. Take a large pan, with a little olive oil. Cook your aubergines for around 7-10minutes, stirring regularly. You are aiming to slightly charr your aubergines here, as this adds another layer of flavour.
While the aubergines are cooking, prep the rest of the veg.
Step 2
Cut the onions in half and slice into thin strips.
Cut the pepper into similar sized chunks as the aubergine.
Once the aubergines have started to soften and turn golden, remove them from the pan and set aside.
Add a touch more olive oil to the pan and add the sliced onions. Cook for around 7mins until the onions have fully softened and just starting to turn golden.
Step 3
After the onions have softened, add a good pinch of salt, the crushed garlic and the spices - cook for a further 2 minutes.
Step 4
Once the onions and spices have cooked out for a couple of minutes, add the chopped pepper and aubergines, along with the tomato paste (or umami paste) and cook for another couple of minutes.
If you are finding your pan is a little dry, add a splash of water to loosen everything up a bit.
Now add the tinned tomatoes, drained chickpeas, sugar, cinnamon stick and salt and pepper. Mix everything together, reduce the heat to a simmer and place a lid on the pan.
Cook for at least 45 mins, but the longer the better here as the flavours intensify further - I tend to cook mine for about 1 hour and 15.
Step 4
After at least 45 mins of cooking, the flavours should be beautifully infused and the aubergine should be soft and falling apart. Check the seasoning and adust where necessary, tinned tomatoes need a good amount of salt so don’t be scared.
Top with fresh chopped parsley, pomegranate seeds and roughly chopped pistachios.
The Ingredients
3 aubergines
2 large red onions
1 red pepper
4 garlic cloves - crushed
1 tsp paprika
2 tsp cumin
1 tsp cinnamon
1/2 cinnamon stick
4 cloves - crushed
1/2 tsp dried thyme
1 tsp brown sugar
1 tsp pomegranate molasses (can use a squeeze of lemon instead)
2 tins tomatoes - 2 x 400g tins
1.5 tbsp spoons tomato paste (use umami paste if you can get of it)
Decoration
Fresh parsley - chopped
Pomegrante seeds
Handful of Pistachios - roughly chopped
