Aubergine and Sweet Potato Tagine
March 23, 2015
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.
- Prep: 20 mins
- Cook: 1 hr 20 mins
1 hr 20 mins
1 hr 40 mins
- Yields: 4 servings
Cooking the tagine
Add the onion, garlic, and spices, and cook for 5-10 mins, or until starting to soften. 10 Minutes
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
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
Suitable for freezing upto 1 month. Only freeze the stew part and use new couscous and yoghurt with each serving.