Smoky aubergine tagine with lemon & apri­cots

The aubergines’ ‘meaty’ qual­ity will please even those who think they don’t like veg­gie dishes.

Easy Cook - - WEEKEND ONE POTS -

Prep 20 mins Cook 1 hr

2 aubergines, cut into large chunks 3 tbsp olive oil 2 onions, chopped 2 tbsp freshly grated ginger 1½ tsp each ras el hanout and sweet

smoked pa­prika good pinch saffron 300ml hot veg­etable or chicken stock 2 pre­served lemons, rind of both sliced, pulp from the centre of 1 roughly chopped 120g dried apri­cots, halved 200g toma­toes, roughly chopped 1 tbsp clear honey 1 lemon, zested and juice of half 2 tsp toasted sesame seeds 2 tbsp each finely chopped flat-leaf

pars­ley and mint Greek yo­gurt and bul­gur wheat, to

serve (op­tional)

1 Brown the aubergines in 2 tbsp of the oil so they’re golden on all sides, but not soft in the mid­dle yet – this is best done in batches in a large, non-stick fry­ing pan. 2 Heat a heavy-based, shal­low-lid­ded pan or flame­proof tagine with the re­main­ing oil, then add the onions, ginger and spices, and fry gen­tly un­til soft­ened and golden. 3 Mean­while, add the saffron to the stock to soak. Stir the pre­served lemon rind and pulp, apri­cots, toma­toes, honey and lemon juice into the onions with the saffron stock. Snugly fit the aubergines in, cover with a lid and sim­mer for 30 mins un­til the aubergines are ten­der. Sea­son to taste. 4 Mix to­gether the lemon zest, sesame seeds and chopped herbs, and sprin­kle over the tagine. Serve with Greek yo­gurt and bul­gur wheat, if you like. PER SERV­ING 270 kcals, fat 11g, sat­u­rates 2g, carbs 29g, sug­ars 26g, fi­bre 12g, pro­tein 8g, salt 0.3g

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