Go Back
+ servings
This squash & aubergine tagine is a delicious vegetarian dinner. Bursting with Moroccan flavour this tagine is healthy and suitable for vegans!
Print

Squash & Aubergine Tagine with Olives

This squash & aubergine tagine is a delicious vegetarian dinner. Bursting with Moroccan flavour this tagine is healthy and suitable for vegans!
Course Main Course
Cuisine African
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 245kcal

Ingredients

  • 2 tbsp Olive Oil
  • 1 large Aubergine
  • 400-500 g Squash I used crown prince squash but if you can't get then use butternut
  • 1 Onion
  • 2 cloves Garlic
  • 2 Chillis whole
  • 2 tsp Ras el Hanout
  • 2 tsp Rose Harrisa
  • 1 Cinnamon Stick
  • 5 Cardamom Pods
  • 1-2 Preserved Lemons halved
  • 1 Lemon
  • 1 tbsp Honey
  • 400g tin Chopped Tomatoes
  • 300 ml Chicken/Vegetable Stock
  • 100 g Green Olives
  • Couscous and Pitta Bread to serve

Instructions

  • Preheat the oven to 160°C. Put 1tbsp of olive oil in a large ovenproof casserole or tagine. Cut aubergine and squash into chunks and fry over a medium-low heat until slightly softened.
  • Add the onion and garlic and fry until translucent. Add ras el hanout, harissa and whole chilli peppers, and fry for 1-2 mins until fragrant.
  • Add cinnamon, passata, preserved lemons, juice of the lemon, honey, stock and cardamoms. Season with salt and pepper, cover and put in the oven for 1 hour.
  • Remove from the oven. Add the olives and remove the chillies, cinnamon stick, preserved lemons and serve with couscous and pitta bread.

Notes

Did you make this recipe?

Make sure you follow The Cook Report on Instagram and tag #TheCookReport so we can see what you've made!

Nutrition

Calories: 245kcal | Carbohydrates: 34g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 648mg | Potassium: 818mg | Fiber: 6g | Sugar: 13g | Vitamin A: 11075IU | Vitamin C: 79.9mg | Calcium: 144mg | Iron: 3.2mg