The BBC Good Food logo
Smoky aubergine tagine with lemon & apricots

Smoky aubergine tagine with lemon & apricots

A star rating of 4 out of 5.44 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
low inkcal270
low infat11g


  • 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)


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, August 2015

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.44 ratings

Sponsored content