Happy Monday lazy green people!
Cornwall this weekend has been drizzly, chilly and grey; not the best weather for a county which prides itself on the great outdoors! As such, I needed a little taste of the exotic to trick me into thinking I was somewhere warm and far away.
Well this spicy aubergine tagine recipe did just that. Not only is it my go to recipe in the winter months for a comforting treat; it’s a fabulous dish to throw together and stick in the oven when you have more important things to do (like have rainy movie days…).
Spicy Vegan Aubergine Tagine and Lemon Couscous
- 1 large aubergine
- 2 shallots cut into halves
- 1 yellow pepper
- 1 tin of chopped tomatoes
- 2 tbsp. of tomato puree
- 5 chestnut mushrooms chopped into halves
- ½ courgette cut into cubes
- 2 red chillis, finely chopped with seeds
- 2 cloves of garlic, crushed
- 1 tsp. cinnamon
- 1 cup of couscous
- 1 cups of vegetable stock
- The rind of one lemon
- Juice of half lemon
- Preheat the oven to 180 degrees
- Roughly chop the aubergine into chunks and lightly cover with salt to draw out moisture
- Lightly fry the shallots and garlic in olive oil for 5 minutes; then add the courgettes, mushrooms and chilli
- Once the vegetables have begun to brown, add the aubergine and cook for a couple of minutes longer and then transfer to a tagine pot (a lidded casserole pot will do if you don’t have a tagine)
- Add the pepper, cinnamon, chopped tomatoes and puree; then stir gently to ensure all vegetables are covered. Cook for about 45 minutes to 1 hour (depending on how efficient your oven is!) Check half way through and give another good stir
- Once the sauce had begun to thicken, make up the stock with boiling water; or heat up to boiling point if using stick previously made. Add the lemon juice to the stock mixture
- In a separate bowl add the couscous, lemon rind and a little salt. Slowly pour the stock over the couscous, making sure to cover it all, but not stirring. Leave to sit for 5 minutes until it has completely absorbed.
- If you want to be extra fancy, scoop the couscous into small tea cups and press up-side-down onto bowls to make cute domes, and surround with a mote of the tagine! It also tastes great with a dollop of sour cream (vegan versions available) and chopped mint.