Moroccan  

Baby Aubergine Tagine

 

 

Ingredients

 

 

16 Baby Aubergines, stalks intact  
2 Red Onions  
2 x 400g Chopped Tomatoes, tinned  
4 Garlic cloves  
2 tsp Corriander seeds, roasted and crushed  
2 tsp Cumin seeds, roasted and crushed  
2 tbsp Olive Oil  
2 tsp Granulated sugar  
1 tbsp Ghee or melted butter  
  bunch of fresh corriander  
  bunch of fresh mint  
  sea salt  
  ground black pepper  
 
 

Method

Heat the oil and butter in a tagine (or heavy based casserole) on a medium heat. Stir in the onions and garlic and saute until they begin to colour. Add the chillies, the crushed corriander seeds and cumin seeds and the sugar. When the seeds give off a nutty aroma, toss in the whole baby auberginesm coating them in the onion and spices. Tip in the tomatoes, cover with a lid and cook gently for about 40 minutes until the aubergines are tender.

Season to taste with sea salt and ground black pepper. Add half the mint and coriander leaves. Cover and simmer for a further 10 minutes. Sprinkle with the remaining mint and coriander leaves and serve hot.

Source: Tagines from Morocco by Ghillie Basan

 
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