Aubergine Tagine with Cinnamon Infused Couscous
Ingredients
- 1 extra-large eggplant (or two small)
- 2 tsp table salt
- Bowl of water
- 2 – 4 Tbsp olive oil (divided)
- 1 onion, diced
- 8 garlic cloves, pressed
- 1 cup celery, diced
- 1 red capsicum, sliced into strips
- 1 Tbsp, ras el hanout, more taste
- 2 tsp cumin - 2 tsp coriander - ½ tsp cinnamon - 400g can diced or crushed tomatoes - ¼ cup raisins - Salt and pepper - 400g can chickpeas, drained and rinsed. - 1 cup vegetable stock
Cinnamon infused couscous - 1 ¾ cup vegetable stock - 1 – 2 Tbsp olive oil - 1 small cinnamon stick ( or 1/2 teaspoon) - ½ tsp cumin - ½ tsp granulated garlic - ½ tsp salt, more to taste - 1 ½ cup dry couscous
Method
1. Preheat oven to 180C.
2. Quarter the eggplant and cut into large chunks (~2cm thick).
3. Place in a big bowl, cover with cool water just to enough to cover, and stir in the salt.
4. Place a plate over top to keep the eggplant submerged for 20 minutes.
5. Drain and pat dry. (Don’t rinse.)
6. In a large ovenproof skillet, over medium-high heat, heat 2 Tbsp olive oil. Working in batches, brown both sides of the eggplant, until golden, then set these aside.
7. Add more oil to the same pan, and the onion and sauté 2 – 3 minutes, stirring. Add the garlic, celery and red pepper and lower heat. Cook until tender about 5 minutes.
8. Lower heat to low. Add the spices, canned tomatoes, raisins, salt, pepper, chickpeas and vegetable stock. Bring to simmer, stirring.