Aubergine Tagine

There's something very moreish about this dish. The smooth texture of the baby aubergines just melts in the mouth and the sauce is perfectly spiced with the roasted cumin, coriander seeds and a pinch of chilli. Served with fluffy buttery cous cous this is as good as it gets!

Ingredients

16 Baby Aubergines, whole, stalks trimmed (or 2 large, chopped)

2 red onions

2 x 400g chopped tomatoes, tinned

4 garlic cloves

2 tsp coriander seeds, roasted and crushed

2 tsp cumin seeds, roasted and crushed
1 tsp ground cumin

2 tbsp olive oil

2 tsp granulated sugar

25g ghee or butter
pinch of chilli flakes, to taste

bunch of fresh corriander

bunch of fresh mint

sea salt

ground black pepper

Method

Heat the oil and butter in a tagine (or heavy based casserole) on a medium heat. Stir in the onions and garlic and saute until they begin to colour. Add the chilli flakes, ground cumin, then the crushed roasted coriander and cumin seeds. Add sugar if the tomatoes are not especially sweet. When the seeds give off a nutty aroma, toss in the whole baby aubergines, coating them in the onion and spices. Tip in the tomatoes, bring to a simmer, then reduce the temperature to a low heat, cover with a lid and cook gently for about 45 minutes until the aubergines are tender. 

Season to taste with sea salt and ground black pepper. Add half the mint and coriander leaves. Cover and simmer for a further 10-15 minutes. 

Sprinkle with the remaining mint and coriander leaves and serve hot.