Aubergine Tagine
Aubergine Tagine



  • 1 tbsp veg oil
  • 1 onion, chopped
  • 3 chopped garlic cloves
  • 1 tbsp harissa
  • 1tsp cumin seeds
  • ½ tsp cinnamon
  • 200ml veg stock
  • 400g tin of chopped tomatoes
  • 350g baby aubergines, trimmed and slashed
  • 1 tin of butter beans
  • 2 strips of lemon zest, chopped
  • Couscous, to serve
  • Heat the oil in a large pan, and fry the onion and garlic for a few minutes to soften. Stir in the harissa and spices, cook for a minute more, then tip in the tomatoes and stock.
  • Add the aubergines and lemon, then cover and cook for 20 mins until everything is very tender. Add the beans to the pan, warm through, then serve with couscous and flaked almonds.
25 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box