Roast Aubergine Tagine

A delicious vegetarian tagine with roasted aubergine, peppers and chickpeas in a rich tomato sauce spiced with paprika and cumin. A great dinner party dish for sunny summer evenings.

Step 1 - You Will Need:
  • 2 large aubergines diced
  • 4 tablespoons of olive oil
  • 2 thinly sliced red peppers
  • 1 large thinly sliced white onion
  • 1 teaspoon of chopped garlic
  • 2 teaspoons of brown sugar
  • 1 tablespoon of chopped flat leaf parsley
  • 2 teaspoonss of za’atar dried spice mix
  • 1 teaspoon of salt
  • 1 large pinch of freshly ground black pepper
  • 2 teaspoons of chopped basil
  • 1 teaspoon of paprika
  • A handful of semi-dried tomatoes
To Make:
  1. Mix all the ingredients together in a large oven dish and roast in a 200°C oven for 30 to 40 minutes until fully cooked and evenly browned.
Step 2 - You Will Need:
  • 1 tablespoon of corn flour
  • 2 x 400g tins of chopped tomatoes
  • 200ml of vegetable stock
  • 2 x 400g tins of chickpeas, drained
To Make:
  1. Add all the ingredients to a pan, gently bring to a simmer and cook for 15 to 20 minutes.
  2. Mix with the roasted aubergines and serve.

Makes 4 servings
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