- 2 aubergines, cut into large chunks
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp freshly grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1½ tsp ras el hanout
- 1½ tsp sweet smoked paprika
- good pinch of saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 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
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 tbsp clear honey
- zest 1 lemon, juice ½
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tsp toasted sesame seeds
- 2 tbsp finely chopped flat-leaf parsley
- 2 tbsp finely chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- Greek yogurt, to serve (optional)
- wholemeal bulghar wheat, to serve (optional)
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.