Lemon Tagine with Eggplant
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves: 2
Ingredients
2 tbsp coconut oil
one onion
2 garlic clove
2 tsp freshly grated ginger
3-4 hot peppers
2 tsp ras el hanout (Arabic spice blend)
2 tsp harrisa
one piece cinnamon
5-6 cardamom seeds
one eggplant
3-4 preserved lemons
juice of one lemon
tbsp honey
250 ml/8 oz tomato passata
Directions:
Preheat the oven to 160C/325F.
Slice onion and garlic, cut the eggplant into large chunks.
Heat one tbsp of coconut oil in your tagging (or, if you don’t have one, any other ovenproof dish).
Brown the eggplant chunks so that they’re golden on all sides, but not yet soft in the middle. Set aside.
Heat another spoon of coconut oil.
Brown onion and garlic over medium heat.
Add ras el hanout, harissa and whole chile peppers.
Fry for 1-2 minutes, stirring.
Add remaining ingredients: browned eggplant, tomato passata, preserved onions (cut into halves or quarters), lemon juice, honey, cinnamon and cardamom.
Cover and place in the oven.
Cook in the oven for 2 – 2.5 hours, gently stirring every 45 minutes.
Serve with bread or couscous.
From dine-dash.com