Lemon Roasted Aubergine Tagine

Ingredients

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• White Onion White Onion 1 1
• Garlic Garlic 2 cloves 2 cloves
• Ginger Root Ginger Root 1 inch 1 inch
• Harissa Paste Harissa Paste 1 tbsp 1 tbsp
• Smoked Paprika Smoked Paprika 1 tbsp 1 tbsp
• Ground Cumin Ground Cumin 1 tsp 1 tsp
• Cinnamon Sticks Cinnamon Sticks 1 1
• Cardamom Pods Cardamom Pods 6 6
• Rice Syrup Rice Syrup 2 tsp 2 tsp
• Crushed Tomatoes Crushed Tomatoes 400g 2 cups
• Chickpeas in Water Chickpeas in Water 400g 2 cups
• Raisins Raisins 75g 1/2 cup
• Couscous Couscous 160g 1 cup
• Eggplant Aubergine 1 1
• Lemon Lemon juice of 1 juice of 1
• Fresh Cilantro Fresh Coriander handful handful
• Sesame Seeds Sesame Seeds 1 tbsp 1 tbsp

Instructions

1. 1.Preheat the oven to 200C.
2. 2.First, prepare the aubergine by chopping it into cubes, place it on a baking tray and pour over half the lemon juice, a pinch of salt and some olive oil, if using. Roast this in the oven for 15-20 minutes.
3. 3.In a saucepan, fry the onion and garlic until fragrant. Add in the ginger, harissa, paprika, cumin, cinnamon and cardamom, and fry another 1-2 minutes until aromatic.
4. 4.Add in the syrup sweetener, tomatoes, chickpeas and raisins, and let it simmer.
5. 5.Throw in the eggplant (aubergine) when it is done. Let it reduce down until the tomatoes are thick and not watery anymore.
6. 6.As this is cooking, place the dry couscous in a bowl, add 1 cup (250ml) of boiling water and cover it with a plate to let it cook.
7. 7.Fluff the couscous with a fork once it is ready (about 6 minutes). Add the rest of the lemon once the tagine is ready and garnish with cilantro (coriander) and sesame seeds.
8. 8.You can also make all of this in an oven, by simply cooking in an oven-safe dish or tagine pot and popping it into the oven after the step where you add the chickpeas, raisins and aubergine. Bake for 40-60 minutes until thick.

Nutritional Information

• Calories:
  547
• Fat:
  7g
• Sodium:
  72mg
• Carbs:
  101g
• Sugar:
  29g
• Protein:
  27g