Spiced Eggplant Tagine

Spiced Eggplant Tagine

(Serves 4)

INGREDIENTS

2 garlic cloves, sliced

1 red onion, sliced into crescents

4 kipfler potatoes, sliced into rounds

2 large eggplants, cut into bite sized cubes

3 large tomatoes, roughly chopped

2 carrots, grated

1 orange, juiced

2 cups wholemeal couscous

1 tbsp fresh coriander

1 tbsp fresh mint

2 tbsp balsamic vinegar

1 tbsp cumin powder

1 tbsp garam masala

1 cup liquid vegetable stock

salt to taste

2 cups uncooked wholemeal couscous

METHOD

Place the sliced garlic, sliced red onion, sliced potatoes, chopped eggplant, chopped tomato into a large tagine or casserole pot. Add the cumin and garam masala powders.  Add one cup of liquid vegetable stock, then give it a good stir. Place the pot on a heat, add the lid and bring to the boil. Reduce the heat and simmer for about 15 minutes until the eggplant is soft.

After 15 - 20 minutes remove the tagine lid and see if the potatoes are soft. If they are, remove from the heat and season with some salt.

For the couscous:

Cover two cups of wholemeal couscous. with boiling water, cover with a tea towel and let it stand until the tagine is ready.

To serve:

Place the couscous into a casserole dish, fluff it with a fork and spoon the tagine over the top. Add a layer of grated carrot, top with more tagine. Squeeze over the juice of one orange. Top with fresh coriander or mint. Sprinkle with some balsamic vinegar and serve.

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