This vegetarian aubergine and olive tagine just takes 20 minutes to prepare and can bubble away in the slow cooker while you go and catch up on jobs or socialising with friends.

Loved a good tagine? check out our beef tagine with cranberries recipe Need a slow cooker? Here are the best slow cookers on the market, or check out our tried-and-tested review to find the best air fryer.


  • 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


  • 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.

Photos and recipes Tesco