Vegetarian casserole recipe for 4 people, takes only 20 mins; recipe has aubergine, olive oil, onion, ginger, ras el hanout, smoked paprika, saffron, chicken stock, preserved lemon, dried apricot, tomato, clear honey, lemon, sesame seed, flat-leaf parsley, mint, greek yogurt and bulghar wheat.
Smoky aubergine tagine with lemon & apricots
Course: Vegetarian casserole
Servings
4
servings
Prep time
20 mins
Ingredients
- Flat Leaf Parsley: 2 tbsp finely chopped flat-leaf parsley
- Olive Oil: 3 tbsp olive oil
- Onion: 2 onions, chopped
- Smoked Paprika: 1 1/2 tsp sweet smoked paprika
- Tomato: 200g tomatoes, roughly chopped
- Mint: 2 tbsp finely chopped mint
- Lemon: zest 1 lemon, juice 1/2
- Greek Yogurt: Greek yogurt, to serve (optional)
- Aubergine: 2 aubergines, cut into large chunks
- Chicken Stock: 300ml hot vegetable or chicken stock
- Ginger: 2 tbsp freshly grated ginger
- Saffron: good pinch of saffron
- Ras El Hanout: 1 1/2 tsp ras el hanout
- Dried Apricot: 120g dried apricots, halved
- Sesame Seed: 2 tsp toasted sesame seeds
- Clear Honey: 1 tbsp clear honey
- Preserved Lemon: 2 preserved lemons, rind of both sliced, pulp from the centre of 1 roughly chopped
- Bulghar Wheat: wholemeal bulghar wheat, to serve (optional)
Directions
- 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.
