Aubergine and olive tagine in the slow cooker
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Ingredients
- 3tbsp Olive oil
- 2 Large white onions finely sliced
- 2 Garlic cloves finely chopped
- 2tsp Ground cumin
- 1tsp Ground cinnamon
- 1tsp Ground turmeric
- 2tbsp Harissa paste
- 700g Baby aubergines
- 30g Preserved lemon paste optional
- 700ml Vegetable stock
- 50g Raisins
- A handful of coriander stalks finely chopped and leaves roughly chopped
- Jar of pitted green queen olives
To serve
- Couscous cooked to pack instructions
- 4 Greek-style yogurt
- Toasted flaked almonds
Method
- STEP 1
Turn the slow cooker to high. In a large frying pan, heat the oil over a medium heat, add the onions and cook for 6-8 minutes, until very soft.
- STEP 2
Add the garlic, turmeric, cumin, cinnamon and harissa paste to the pan and continue cooking for 1-2 minutes. Meanwhile, halve the baby aubergines lengthwise, sprinkle the cut side with salt and rub into the flesh.
- STEP 3
Stir the preserved lemon paste into the vegetable stock. Pour the onions, halved aubergines, lemon-infused stock, raisins, coriander stalks and the olives into the slow cooker, season, stir well to combine and cook for 2-2½ hours, until the aubergines are soft. Stir the tagine twice during the cooking time to make sure the aubergines are evenly cooked.
- STEP 4
After 2-2½ hours, season to taste. Ladle the tagine into 4 serving bowls and serve with fluffy couscous on the side and a dollop of Greek-style yogurt. Scatter over roughly chopped coriander leaves and some toasted flaked almonds.
