Moroccan Squash And Aubergine Tagine Food

AUBERGINE (EGGPLANT) AND CHICKPEA TAGINE

Steps:

• Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
• Mix the stock with 2 tablespoons of boiling water and add to the tagine.
• Lower the heat and simmer for 40-50 minutes.
• Add the chickpeas and cook for a further 5 minutes.
• Add the fresh herbs and serve from the tagine or casserole dish with brown rice.

MOROCCAN TAGINE

Steps:

• Heat oil in a saucepan over medium heat.
• Add the onion and garlic, stirring for a few minutes until onion is translucent.
• Add chicken and lightly colour, stirring. Remove from pan.
• Add carrots, capsicum, and spices.
• Stir dry to toast.
• Once a nice aroma comes from the pan, add 1/2 cup of water.
• Cook stirring occasionally for 5 minutes.
• Add remaining ingredients.
• Cover and simmer over a medium heat for 30 minutes until veggies are tender.
• Stir frequently during cooking, to prevent catching on the bottom.
• You may need to add additional water.
• Serve with couscous.
• NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
• Make sure you rinse the excess salt off and dry well in that case.

SMOKY AUBERGINE TAGINE WITH LEMON & APRICOTS

Steps:

• Brown the aubergines in 2 tbsp of the oil so they're golden on all sides, but not soft in the middle yet - this is best done in batches in a large, non-stick frying pan.
• Heat a heavy-based shallow lidded pan or flameproof tagine with the remaining oil, then add the onions, ginger and spices, and fry gently until softened and golden.
• Meanwhile, add the saffron to the stock to soak. Stir the preserved lemon rind and pulp, apricots, tomatoes, honey and lemon juice into the onions with the saffron stock. Snugly fit the aubergines in, cover with a lid and simmer for 30 mins until the aubergines are tender. Season to taste.
• Mix together the lemon zest, sesame seeds and chopped herbs, and sprinkle over the tagine. Serve with Greek yogurt and wholemeal bulghar wheat, if you like.