Aubergine and Date Tagine
A nourishing slow-cooked tagine with lots of warm spices, the perfect supper for a family gathering. The cubed aubergines are cooked alongside chopped dates and flaked almonds and served with lots of fresh herbs. This dish is great with a side of greens, rice or cauliflower couscous.
Substitute:
- No aubergine? Try with mushrooms or courgette instead.
- No onion? Use shallot instead.
- No garlic? Use 1 tsp garlic powder instead.
- No spring onions? Use parsley or coriander instead.
- No dates? Try with raisins instead.
- Not the same spices? Use what you have on hand such as ginger powder, fennel seeds, curry powder or masala powder.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
1 Aubergine
1 Onion
2 Garlic cloves
2 Deseeded dates
1 tbsp Flaked almonds
1 tsp Ground cinnamon
1 tsp Ground coriander
1 tsp Ground cumin
1 tsp Ground turmeric
a pinch of Saffron
1 Tin chopped tomatoes
1 can chickpeas (drained and rinsed )
1 Lemon (zested and juiced )
4 tbsp Olive oil
Salt & pepper
2 tbsp Spring onions (chopped )
Recipe:
- Chop the aubergine into 2 cm thick cubes and finely chop the onion.
- Add the aubergine to a large mixing bowl, along with the onion, cinnamon, coriander, cumin and turmeric.
- Add the olive oil and toss well until the aubergine is coated with the spices. Set aside.
- Finely chop the dates and garlic.
- Heat a large frying pan over medium heat. Add the aubergine, dates and garlic. Cook for 5 minutes, stirring often to prevent the spices from burning.
- Add the chopped tomatoes, saffron, lemon juice, lemon zest and chickpeas. Mix well until combined and bring to a simmer. Cook for 10-15 minutes. If too dry add a splash of water.
- Now add the spring onions and flaked almonds. Mix well and season to taste.
- Serve warm on its own, or with a side of wilted greens (kale or spinach). You can also serve with couscous, rice or cauliflower rice. For the cauliflower rice; use a box grater with the medium-size holes to grate the cauliflower into small pieces.
How to store
Store in an airtight container, the fridge for up to 3 days or freeze for up to 1 month.
Leftovers
Aubergine tacos: Fill small corn tortillas with the aubergine tagine, top with fresh avocado and a jalapeno pesto. For the jalapeno pesto; in a food processor, add jalapenos from a jar, fresh coriander, lime juice, salt and pepper. Blend until smooth.
