Baby Aubergine Tagine with Coriander and Mint

Aubergine Tagine

The thing about this weather is that even if it is a hot July (ok this is July in 2012 but you can use your imagination) Moroccan food still works. This is great, quick and has some deep flavours. The extra special thing about it is that the aubergine, sweet onions, mint and coriander work well along side a piece of lamb or can be eaten as a dish in themselves with some couscous and a dollop of thick, creamy yoghurt.

Ingredients

  • 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • 2 red onions halved and sliced with the grain
  • 2 crushed cloves of garlic
  • 2 red chillies deseeded and finely sliced
  • 2 teaspoons of cumin seeds and 2 teaspoons of coriander seeds roasted and finely crushed
  • 2 teaspoons of granulated sugar
  • 1×400 can chopped tomatoes, 1×400 can whole plum tomatoes
  • 16 baby aubergines, stalks on.
  • bunch of fresh mint roughly chopped
  • bunch fresh coriander roughly chopped.
  • salt and pepper to taste.

Preparation method

  1. Heat the oil and butter in a tagine or equivalent pot. Fry the onions and garlic until they take on a colour.
  2. Add the chillies and crushed seeds and the two teaspoons of sugar. When there is a nutty smell from the seeds throw in the aubergines and coat well in the pan.
  3. Add the tomatoes cover with a lid and keep at a simmer for 40 minutes
  4. Check after the time then add half the chopped herbs, and stir. Put the lid back on and continue to simmer for another 10 minutes.
  5. After that check for seasoning and sprinkle the remaining herbs over the top and serve.

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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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