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Aubergine and Sweet Potato Tagine

Yields1 ServingPrep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins

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

 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.

Nutrition Facts

Serving Size 4 servings