Aubergine (Eggplant) Tagine

Oct 5, 2012   //   by . Recipe section Recipes  //  No Comments

Aubergine Tagine


By Martin Toner Published: October 5, 2012

  • Makes: 1 pot (5 Servings)
  • Prep: 20 mins
  • Cook: 45 mins
  • Ready In: 1 hr 20 mins

A tasty way to use up Aubergines, quick and easy but very tasty - the whole family like this, even the baby!!



  1. Put your chopped aubergine in a colander and sprinkle with salt, leave on sideboard for 15 mins - this helps to bring out the delicious flavour of the aubergine.
  2. Gently fry the onion and garlic in oil in a large, heavy bottomed pan, after a couple of minutes add your spices. Then add your aubergine (do this in batches if you need to) and allow to soften a little and brown.
  3. Once all of your Aubergine is browned add it back to the pan, and add your tomatoes, water and pomegranate molasses (this is now available in some supermarkets - I think Sainsburys have it). Cover, and allow this to simmer away for about 45 minutes, until the aubergine is really soft and juicy.
  4. Once everything is cooked through and your aubergine is juicy and soft, check for seasoning. Sprinkle with fresh coriander and mintif you fancy it and serve with cous cous.

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Aubergine (Eggplant) Tagine 5 out of 5 based on 3 ratings.

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