Aubergine and Sweet Potato Tagine

    1
    Aubergine and Sweet Potato Tagine
    AuthorRich
    RatingDifficultyBeginner

    This is a simple moroccan tagine recipe, perfect for beginners! The taste is amazing, as is the smell in your kitchen. Best made in a traditional tagine to get the full authentic tagine flavour.

    Aubergine and Sweet Potato Tagine
    Yields1 Serving
    Prep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins
     1 red onion - roughly chopped
     2 cloves of garlic - peeled and finely chopped
     1 tsp ground cumin
     1/2 tsp tumeric
     1 tsp ground cinnamon
     3 aubergines - roughly chopped
     1 can of chopped tomatoes
     1 can of chickpeas
     1 vegetable stock cube - preferably a crumbly one (like oxo)
     1 sweet potato
     300g couscous
     1 lemon - juiced
     1 pot of plain soya yogurt
    Getting ready
    1

    If you have a metal tagine, use that for all steps below, but I was using a traditional terracotta tagine, so have to start with a pan.

    2

    Do not pre-heat the oven.

    Cooking the tagine
    3

    Place the pan/wok/metal tagine on the hob over a medium heat and 2 tbsp oil.

    4

    Add the onion, garlic, and spices, and cook for 5-10 mins, or until starting to soften. 10 Minutes

    5

    If you have an unsealed (traditional) tagine, you should fully immerse it in cold water for 10 minutes now.

    6

    Add the aubergines and sweet potato to the pan, and continue cooking for another 10 mins, stirring continuously to cover the aubergine and sweet potato in the spices and flavours. 10 Minutes

    7

    Take the onion, garlic, spice, aubergine, and sweet potato mix and put it in the wet tagine.

    8

    Add the tomatoes and chickpeas (including their water), then crumble the stock cube in and season with salt and pepper.

    9

    Mix it all up, then put the lid on it.

    10

    Place the whole thing in the oven, and turn it on to 200°C. Leave it in there for 1 hour, or until thick and the aubergine and sweet potato are cooked properly - check on it every so often to see if it's ready. 60 Minutes

    Preparing the sides
    11

    When the tagine is nearly ready, cook the couscous, and add the lemon juice.

    12

    Remove the tagine from the oven.

    13

    Place the couscous on the plate, add the stew from the tagine, and drizzle with yoghurt.

    CategoryCuisineCooking Method

    Suitable for freezing upto 1 month. Only freeze the stew part and use new couscous and yoghurt with each serving.

    Ingredients

     1 red onion - roughly chopped
     2 cloves of garlic - peeled and finely chopped
     1 tsp ground cumin
     1/2 tsp tumeric
     1 tsp ground cinnamon
     3 aubergines - roughly chopped
     1 can of chopped tomatoes
     1 can of chickpeas
     1 vegetable stock cube - preferably a crumbly one (like oxo)
     1 sweet potato
     300g couscous
     1 lemon - juiced
     1 pot of plain soya yogurt

    Directions

    Getting ready
    1

    If you have a metal tagine, use that for all steps below, but I was using a traditional terracotta tagine, so have to start with a pan.

    2

    Do not pre-heat the oven.

    Cooking the tagine
    3

    Place the pan/wok/metal tagine on the hob over a medium heat and 2 tbsp oil.

    4

    Add the onion, garlic, and spices, and cook for 5-10 mins, or until starting to soften. 10 Minutes

    5

    If you have an unsealed (traditional) tagine, you should fully immerse it in cold water for 10 minutes now.

    6

    Add the aubergines and sweet potato to the pan, and continue cooking for another 10 mins, stirring continuously to cover the aubergine and sweet potato in the spices and flavours. 10 Minutes

    7

    Take the onion, garlic, spice, aubergine, and sweet potato mix and put it in the wet tagine.

    8

    Add the tomatoes and chickpeas (including their water), then crumble the stock cube in and season with salt and pepper.

    9

    Mix it all up, then put the lid on it.

    10

    Place the whole thing in the oven, and turn it on to 200°C. Leave it in there for 1 hour, or until thick and the aubergine and sweet potato are cooked properly - check on it every so often to see if it's ready. 60 Minutes

    Preparing the sides
    11

    When the tagine is nearly ready, cook the couscous, and add the lemon juice.

    12

    Remove the tagine from the oven.

    13

    Place the couscous on the plate, add the stew from the tagine, and drizzle with yoghurt.

    Aubergine and Sweet Potato Tagine

    1 COMMENT

    1. Thank you so much for this recipe! I am a newbie to tagines having only previously used the canned version by Free & Easy – Chickpea Tagine.

      I don’t have a tagine pot so used my trusty old Le Creuset and I have to say, it was delicious! I followed the recipe almost exactly, the only difference was I used 2 small red onions and 2 small sweet potatoes as I didn’t have any large ones left, and Lazy Garlic instead of fresh – since becoming a vegetarian and my partner vegan, I am constantly chopping garlic and starting to tire of my hands smelling and I hate cleaning the crusher!

      Even with these tiny adjustments, the tagine was delicious. I used 1/2 the amount of couscous and lemon as the meal was for 2 of us and will be enjoying the leftovers tomorrow. I would like to try this again and think it’s versatile enough to experiment with different vegetables, I think a touch of chilli would also be nice. Thank you for such a lovely recipe! 🙂

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