Today Meat Free Monday meets Bonfire Night, and with snow in Bath over the weekend something warm and comforting seems in order. Here is our recipe for Date and Aubergine Tagine, a warming, spicy dish that can be made ahead and is perfect for Bonfire night as warming, spicy and can be made in advance. Serve with a large mound of steaming couscous or quinoa, along with a chilli hot harissa.
Date and Aubergine Tagine
Dietary: Vegan, Gluten Free
- 2 tbsps olive oil
- 1 medium onion, chopped
- 3 garlic cloves, peeled and chopped
- 1 red chilli, halved and de-seeded
- ½ tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- ½ cinnamon stick
- 1 bay leaf
- 1 small aubergine, chopped into small cubes
- 1 sweet potato, peeled and chopped into bite sized pieces
- 200g squash, peeled and chopped into bite sized pieces
- 1 carrot, peeled and chopped into bite sized pieces
- 1 preserved lemon, chopped
- 600ml vegetable stock
- 1 courgette, sliced
- 100g dates chopped in half
- 1 tbsp pomegranate syrup
- salt and freshly ground black pepper
- fresh chopped coriander
- Heat the olive oil in a large saucepan and fry the onion until translucent.
- Add the garlic, chilli and spices and stir-fry for a few minutes, until the spices are fragrant.
- Add the aubergine and stir-fry for 5 minutes.
- Add the sweet potato, the squash, carrot and preserved lemon and quickly stir fry, then add the stock enough to just cover, bring to the boil and simmer until all the vegetables are just tender, about 10 minutes and the sauce has thickened. Then add the courgette, dates and pomegranate syrup, cook for a further 5 minutes.
- Take off the heat and let the spices infuse the sweet dates.
- Remove the cinnamon stick, chilli and bay leaf, season with salt and freshly ground black pepper.
- Garnish with lots of freshly chopped coriander and serve with couscous and harissa