Aubergine (Eggplant) Tagine

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!!

Ingredients

• 1 whole Aubergine Sliced into fingers, and then thirds
• 1 tbsp Olive Oil
• 1 large Onion chopped
• 5 cloves Garlic chopped
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• 1/2 tsp Ground Cinnamon or a cinnamon stick
• 500 gram Tomatoes tinned is perfect
• 200 ml Water
• 1 1/2 tbsp Pomegranate Molasses optional, but delicious if you can get it
• 1 tbsp Fresh Coriander / Cilantro optional
• 1 tbsp Fresh Mint optional

Instructions

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.
   

• Course: Less Than 600 Cal Meals
• Skill Level: Moderate