Butternut Squash and Aubergine Tagine
By OcadoLife
Published on 07 April 2022
Full flavoured and packed with lots of lovely veggies. The prunes add a touch of sweetness. Looking for more aubergine recipes? Look no further.Time and servings
30 minsTotal time
4Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 1 aubergine, cut into chunks
- 400 g of tinned chopped tomatoes
- 500 ml of vegetable stock
- 1 stick of celery, finely chopped
- 2 carrots, peeled and cut into chunks
- 1 onion, finely chopped
- 4 cloves of garlic, chopped
- 120 g of fine green beans, halved
- 1 heaped tsp of ras el hanout
- 0.25 savoy cabbage, finely sliced, to serve
- 500 g of cooked brown rice, to serve
- 8 prunes, chopped
- 385 g of butternut squash, prepared
- 4 sprigs of fresh mint, to serve
- 4 thin slices of preserved lemon, to serve
- 3 cm of fresh ginger root, chopped
- 2 tbsp of olive oil
Method
Step 1
Heat 1tbsp oil in a large saucepan and cook the onion and celery until soft.Step 2
Push to the side and add the extra 1tbsp oil and cook the aubergine until golden.Step 3
Add the ras el hanout, garlic and ginger. Cook for 1 min. Stir in the tomatoes and stock. Bring to the boil and simmer for 5 mins.Step 4
Add the squash, carrot and prunes and cook for 15 mins. Add the beans and cabbage. Cook for 5 mins.Step 5
Season, serve with brown rice and top with the mint and preserved lemon.