Smoky aubergine & pepper tagine
Make a batch of our aubergine and pepper tagine at the start of the week for a couple of lunches, and then put extra portions in the freezer for a rainy day
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2aubergines, cut roughly into small chunks
- 3mixed peppers (not green) cut into small chunks
- 1red onion, roughly chopped
- 2tbsp olive oil
- 3tbsp baharat spice mix
- 2garlic cloves, crushed or finely grated
- 2x 400g cans chopped tomatoes
- 200ml vegetable stock or water
- 700g jar haricot beans, drained and rinsed
- smoked or regular sea salt flakes
- drizzle of extra virgin olive oil
- chopped mint and/or coriander
- handful of toasted flaked almonds
- couscous or flatbreads
Instructions
Step 1
Heat the oven to 220C/200C fan/gas 7. Mix the aubergines, peppers, onions, olive oil, baharat, garlic and 1 tsp sea salt flakes in a large, deep roasting tin. Roast for 30-40 mins until the vegetables are just charring around the edges.Step 2
Add the tomatoes, stock or water and haricot beans, mix well, then return to the oven for a further 30 mins to reduce the sauce. Will keep frozen for up to three months. Leave to cool completely first. Defrost in the fridge overnight, then warm through in a pan or roasting tin in the oven at 180C/160C fan/gas 4 for 30 mins or until piping hot.Step 3
Taste and adjust the salt as needed using the smoked sea salt, if you have it. Drizzle with the extra virgin olive oil, then scatter with the herbs and flaked almonds before serving hot, with couscous or flatbreads on the side.