Aubergine And Chestnut Tagine Recipe | Food

Date Published:: 17/12/2008

This is a flavoursome vegetarian tagine.

Serves 6
Ready in 1 1/4 hours

Nutritional Information

Per serving:
392kcals
12g fat (1.7g saturated)
9.5g protein
66g carbs
13.8g sugar
0.2g salt

Ingredients

1 tbsp ground coriander
2 tsp ground turmeric
1 tbsp ground cinnamon
3 tbsp olive oil
1 red onion, finely chopped
1 red chilli, finely chopped
2 garlic cloves, crushed
50g dates, finely chopped
2cm piece fresh ginger, grated
500g (about 2 small) aubergines,
cut into 2cm cubes
600g pumpkin or squash, deseeded and cut into 3cm cubes
200g pack cooked, peeled chestnuts
2 x 400g cans good plum tomatoes
Handful each chopped fresh mint and coriander, plus extra coriander to garnish
Juice of 2 lemons

For the herb couscous

450g couscous
2 tbsp olive oil
5 shallots, sliced
Handful each finely chopped fresh coriander and parsley

Method: How to make aubergine and chestnut tagine

1. Heat a large saucepan over a medium heat. Add ground coriander, turmeric and cinnamon and dry-fry for 1 minute. Add the oil, onion, chilli, garlic, dates and ginger and cook, stirring occasionally, for 5 minutes, until the onion is softened.

2. Add the aubergines, cook for 5 minutes, then stir in the pumpkin and chestnuts to coat in the spices. Add 100ml water and the tomatoes, breaking them up into chunks, and simmer, stirring, for 25 minutes.

3. Meanwhile, put the couscous into a bowl and season. Pour over 450ml boiling water, add half the oil and stir once. Cover and set aside for 5-10 minutes, until the couscous is tender. Fluff up the couscous with a fork.

4. Heat the remaining oil in a frying pan over a medium heat. Add the shallots and cook, stirring occasionally, for 6-8 minutes or until soft and golden. Stir into the couscous with the fresh herbs. Season to taste.

5. Stir the herbs and lemon juice into the tagine. Serve with the couscous.

Drink note

Choose a soft, mellow New World Pinot Noir.

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Comments

I made this recipe to the letter... the only thing that I changed was using acorn squash in place of the pumpkin (there were no pumpkins at the market this week). I was completely blown away by this dish! The flavors are bold and incredible, and it has a nice heat to it (if you use a really spicy chili pepper). I will be making this again and again.

Posted by Toni Jo on 06/04/2009 17:19:07

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Vegetarian recipes Aubergine and chestnut tagine with herb couscous recipe

Nutritional Information

Ingredients

For the herb couscous

Method: How to make aubergine and chestnut tagine

Drink note

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