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  • Butternut Squash and Aubergine Tagine
Butternut squash and aubergine tagine

Butternut Squash and Aubergine Tagine

Brought to you by: OcadoLife
    4 serving
4.9 12 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Full flavoured and packed with lots of lovely veggies. The prunes add a touch of sweetness. Looking for more aubergine recipes? Look no further.
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Ingredients

  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 aubergine, cut into chunks
  • 400g tinned chopped tomatoes
  • 500ml vegetable stock
  • 2 carrots, peeled and cut into chunks
  • 4 cloves garlic, chopped
  • 3 cm fresh ginger root, chopped
  • 1 heaped tsp ras el hanout
  • 8 prunes, chopped
  • 2 tbsp olive oil
  • 385g butternut squash, prepared
  • 120g fine green beans, halved
  • ¼ savoy cabbage, finely sliced, to serve
  • 500g cooked brown rice, to serve
  • 4 sprigs fresh mint, to serve
  • 4 thin slices preserved lemon, to serve

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.

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