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!
Servings 4 servings
- 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
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.
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