Aubergine Tagine

Finally, a wonderful excuse hit me to take my wonderful red tagine down from it's nook in the kitchen corner. Moroccan has always been a favourite for us on those cooler night, and it certainly has been a cold May in Queensland! That combined with the fact that Gourmet Garden had sent me a variety of delicious herb and spice pastes was enough to get me looking for a wonderful main meal to whip up in this fabulous earthenware pot. We enjoyed this vegetarian dish as a meat-less alternative to Beef and Red Wine Casserole at our five course Gourmet Garden Dinner Party, and it was a big hit all around. It features a lovely combination of aromatic spices including cinnamon and turmeric and Gourmet Garden's very own garlic paste, coriander, and hot chilli paste. Paired with warm cous cous, this veggie packed meal was a real crowd-pleaser, and it's so healthy too.

Course 3:

MOROCCAN AUBERGINE TAGINE (Adapted from 500 Main Courses, Jenni Fleetwood, 2011)

1 medium aubergine, diced (1 cm cubes)
2 zucchinis, thickly sliced
4 tbsp. oil
1 large onion, sliced
1 tbsp. Gourmet Garden Chunky Garlic Paste
2 cups mushrooms, sliced
1 tbsp. Gourmet Garden Coriander paste
1 tbsp. cinnamon, ground
2 tsp. turmeric, ground
2 1/2 cups passata
1 heaped tbsp. tomato paste
1 flat tbsp. Gourmet Garden Hot Chilli paste
1/3 cup dried apricots, chopped
1 cup chickpeas, drained and rinsed
salt and pepper to taste
fresh coriander to garnish

Sprinkle salt over diced aubergine and zucchini. Set aside in a bowl for 30 minutes. Heat the grill on high and place the aubergine and zucchini on a tray underneath. Grill until tender and golden, turning occasionally to prevent burning, for about 20 minutes.
Meanwhile, heat the remaining oil in the tagine, or heavy based pot. Cook the onion and garlic until softened, stirring occasionally. Add mushrooms and saute until tender; then add the spices. Stir through for 1 minute until aromatic and well combined. Add passata, tomato paste and 2/3 cup water. Cover and cook for 10 minutes. Add the aubergine, zucchini, chickpeas and apricots and chilli paste. Cook, partially covered, for a further 15 minutes, adding a little extra water if the tagine becomes too dry. Serve with cous cous and garnish with fresh coriander if desired, and serve.
Serves 6