Aubergine and Vegetable Tagine with Almonds and Apricots

Aubergine and Vegetable Tagine with Almonds and Apricots Recipe

A marvellous moroccan inspired aubergine dish
Yield: 4    Preparation Time: 15 minutes    Cooking Time: 30 minutes
This Moroccan inspired stew makes a spicy vegetarian meal and is served with couscous to soak up the delicious juices.


1 aubergine, trimmed and cut into 4cm chunks
1 large onion, sliced
400g can of chopped Italian tomatoes
1 parsnip, peeled and cut into 2.5cm chunks
1 sweet potato, peeled and cut into 2.5cm chunks
2 teaspoons Belazu Rose Harissa
2 tablespoons olive oil
1 teaspoon ground cinnamon

To serve:
125g semi dried pitted soft apricots
50g roasted Marcona almonds, roughly chopped
10g fresh flat-leaf parsley, roughly chopped

Recipe Instructions

Fry the ingredients.
Heat the oil in a large saucepan and cook the onions over a low heat for 4 – 5 minutes until they start to soften. Stir in the cinnamon and cook for another 1 minute. Add the aubergine and cook for 5 minutes until it starts to soften, then add the chopped tomatoes, 300ml of boiling water and the rose harissa.

Boil the vegetables.
Stir in the parsnip, sweet potato and apricots and bring the mixture to the boil. Reduce the heat and simmer covered for 15 – 20 minutes stirring occasionally until the vegetables are soft.

Serve in deep bowls with lemon and garlic couscous and garnish with the chopped almonds and parsley.