Smoky Aubergine Tagine With Lemon & Apricots Recipe
Smoky Aubergine Tagine With Lemon & Apricots
A fragrant Smoky Aubergine Tagine with Lemon & Apricots is perfect for summer entertaining, lighter than stew but just as satisfying with meaty aubergines and aromatic spices.
Plus, it's a great way to sneak some extra veggies into your diet if you're trying to lose weight. So go ahead and give it a try - your guests will be impressed, and you'll be satisfied all night long.
2 Aubergines, sliced into large portions
3 tbsp Olive oil
2 Onions, chopped
2 tbsp Freshly grated ginger
1 ½ tsp Ras el hanout
1 ½ tsp Sweet smoked paprika
300ml Hot vegetable or chicken stock
2 Preserved lemons, both rinds cut, flesh from the center of 1 roughly chopped
120g Dried apricots, halved
200g Tomatoes, roughly chopped
1 tbsp Transparent honey
1 Lemon zest or lemon juice
2 tsp Roasted sesame seeds
2 tbsp Finely chopped flat-leaf parsley
2 tbsp Coarsely chopped mint
Greek yogurt, to serve (optional)
Wholemeal bulgur wheat, to serve (optional)
Brown the aubergines in 2 tbsp oil till golden on all sides but still firm in the center — this is best done in batches in a large nonstick frying pan.
Heat the remaining oil in a heavy-bottomed shallow covered pan or flameproof tagine, add the onions, ginger, and spices, and cook slowly until softened and brown.
Soak the saffron in the stock in the meantime. In a mixing bowl, combine the onions, saffron stock, preserved lemon rind and pulp, apricots, tomatoes, honey, and lemon juice. Squeeze the aubergines tightly, cover, and cook for 30 minutes or until the aubergines are cooked. Season to taste with salt and pepper.
- Sprinkle the lemon zest, sesame seeds, and chopped herbs over the tagine. If desired, serve with Greek yogurt and wholemeal bulgur wheat.