Smoky aubergine tagine with lemon & apricots

Smoky aubergine tagine with lemon & apricots

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 4
A fragrant tagine is perfect for summer entertaining, lighter than stew but just as satisfying with meaty aubergines and aromatic spices

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal270
  • fat11g
  • saturates2g
  • carbs29g
  • sugars26g
  • fibre12g
  • protein8g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 aubergines, cut into large chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp freshly grated ginger
    Ginger

    Ginger

    jin-jer

    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
    Saffron

    Saffron

    sah-fron

    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
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp clear honey
  • zest 1 lemon, juice ½
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp toasted sesame seeds
  • 2 tbsp finely chopped flat-leaf parsley
  • 2 tbsp finely chopped mint
    Mint

    Mint

    mi-nt

    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)

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
studentcook146
17th Jul, 2017
3.8
Due to not having quite a few ingredients I heavily edited this recipe. But it tasted lovey so I thought I'd put it here for anyone in a similar situation. Spices I used : paprika, cinnamon, cardamom pods and cumin. I used 3/4 tin chopped tomatoes, 250ml stock, brocolli in addition to an aubergine and 4tsp lemon juice. I also added a bit of garlic.
Niafletch
5th Mar, 2017
5.05
Very tasty. I will be making this again. My meat eating partner also enjoyed it.
Maricha
28th Sep, 2016
Lovely stew, have made this dish 3 times now over the past 3 wees and the whole family loves it! With to vegetarians in the family this is a great addition to my to-go-to recipes. When i have time I make the tomato sauce a couple of hours beforehand to intensify the flavours, and add the the aubergines half an hour before dinner time. I also like to add some grilled peppers. Makes it even more amazing!
spindizzy
9th Sep, 2016
I didn't have any preserved lemons, but using a whole lemon cut into chunks with the rind removed and it worked well, served with lemon and coriander couscous. Good dish, I've made it several times now, and it's gone into the supper dish folder.
snadamson
3rd Mar, 2016
I think I used unusually large preserved lemons and it was very bitter. So make sure your lemons aren't normal sized lemons. It was really good otherwise.
joinkendal
13th Oct, 2015
3.8
Surprisingly good! I'm afraid I remained utterly skeptical right up until sitting down to eat it The toasted sesame seeds and greek yoghurt made it for me, don't scrimp on those.
ahrb
20th Sep, 2015
5.05
This was delicious and the flavours were well balanced. It went down well with all the family, even those usually against vegetarian meals. Having two pans on the go at once, one doing aubergine, the other onions, sped up the cooking bringing the overall prep + cooking time to an hour- it is well worth the time- I will definitely be making this again.
catie74
4th Sep, 2015
I've just made this for my parents for lunch. Added diced chicken thigh and it was delicious. I didn't use mint as I don't like it
harrish
16th Aug, 2015
5.05
Tasty hearty dish. Didn't have any saffron but it still tasted lovely.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Maricha
28th Sep, 2016
After making this dish a couple of times I have some tips to make this dish even better (in my opinion of course, the recipe is great as it is as well) - fry the onion until translucent before adding the ginger, then fry the ginger a couple of minutes and only then add the spices and fry until fragrant. - add a minced garlic glove when adding the ginger. - ads a small tin of tomato purée in addition to the tomatoes toe make it more intense - make the sauce a couple of hours beforehand Enjoy!