Smoky Aubergine Tagine With Lemon Apricots Food

SMOKY AUBERGINE TAGINE WITH LEMON & APRICOTS

Smoky aubergine tagine with lemon & apricots image

A fragrant tagine is perfect for summer entertaining, lighter than stew but just as satisfying with meaty aubergines and aromatic spices

Provided by Sarah Cook

Categories Dinner, Lunch, Main course, Supper

Time 1h20m

Number Of Ingredients 18

Ingredients

2 aubergines , cut into large chunks
3 tbsp olive oil
2 onions , chopped
2 tbsp freshly grated ginger
1 ½ tsp ras el hanout
1 ½ tsp sweet smoked paprika
good pinch of saffron
300ml hot vegetable or chicken stock
2 preserved lemons , rind of both sliced, pulp from the centre of 1 roughly chopped
120g dried apricots , halved
200g tomatoes , roughly chopped
1 tbsp clear honey
zest 1 lemon , juice 0.5
2 tsp toasted sesame seeds
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped mint
Greek yogurt , to serve (optional)
wholemeal bulghar wheat , to serve (optional)

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.

Nutrition Facts : Calories 270 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 12 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium

LEMON & MINT AUBERGINE TAGINE WITH ALMOND COUSCOUS

Lemon & mint aubergine tagine with almond couscous image

This Moroccan-inspired vegetarian stew is filled with all the delicious aromatics of North Africa. Serve on nutty couscous with mint and garlic yogurt

Provided by Sara Buenfeld

Categories Dinner

Time 50m

Number Of Ingredients 14

Ingredients

1 tbsp rapeseed oil
1 large onion , chopped
3 garlic cloves , chopped
1 tbsp harissa
1 tsp cumin seeds
½ tsp ground cinnamon
200ml reduced-salt vegetable stock
400g can chopped tomato
350g baby aubergine , trimmed and slit a couple of times
2 strips lemon zest , finely chopped
390g can butter bean , drained
175g wholemeal couscous
40g toasted flaked almond
150g pot 0% fat probiotic natural yogurt , mixed with ½ crushed garlic clove and 2 tbsp chopped mint, plus leaves to garnish (optional)

Steps:

Heat the oil in a large non-stick pan and fry the onion and garlic for 5 mins. Stir in the harissa, cumin and cinnamon, cook briefly, then tip in the stock and tomatoes.
Add the aubergines and lemon, then cover the pan and cook gently for 15-20 mins until the aubergines are meltingly tender. Add the butter beans and warm through.
Meanwhile, cook the couscous following pack instructions, then stir in the almonds. Serve the aubergine tagine on the couscous with the yogurt drizzled over, and garnish with mint leaves, if you like.

Nutrition Facts : Calories 361 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium

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