Home
Recipes
Smoky aubergine & pepper tagine

Smoky aubergine & pepper tagine

Rukmini Iyer

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 10 mins

A star rating of 4.3 out of 5.25 ratingsRate

loading...

Make a batch of our aubergine and pepper tagine at the start of the week for a couple of lunches, and then put extra portions in the freezer for a rainy day

Freezable

Dairy-free

Egg-free

Low calorie

Low fat

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chicken & chickpea curry

A star rating of 4.4 out of 5.36 ratings

Ingredients

Nutrition

Units:

MetricUS

2 aubergines

cut roughly into small chunks
3 mixed peppers

(not green) cut into small chunks
1 red onion

roughly chopped
2 tbsp olive oil
3 tbsp baharat spice mix
2 garlic cloves

crushed or finely grated
2 x 400g cans chopped tomatoes
200ml vegetable stock

or water
700g jar haricot beans

drained and rinsed

To serve

smoked or regular sea salt flakes
drizzle of extra virgin olive oil
chopped mint

and/or coriander
handful of toasted flaked almonds
couscous

or flatbreads

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal283
fat8g
saturates1g
carbs31g
sugars17g
fibre17g

high
protein13g
salt1.5g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Mix the aubergines, peppers, onions, olive oil, baharat, garlic and 1 tsp sea salt flakes in a large, deep roasting tin. Roast for 30-40 mins until the vegetables are just charring around the edges.
step 2

Add the tomatoes, stock or water and haricot beans, mix well, then return to the oven for a further 30 mins to reduce the sauce. Will keep frozen for up to three months. Leave to cool completely first. Defrost in the fridge overnight, then warm through in a pan or roasting tin in the oven at 180C/160C fan/gas 4 for 30 mins or until piping hot.
step 3

Taste and adjust the salt as needed using the smoked sea salt, if you have it. Drizzle with the extra virgin olive oil, then scatter with the herbs and flaked almonds before serving hot, with couscous or flatbreads on the side.

Recipe tips

Name: Smoky aubergine & pepper tagine
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 2 aubergines cut roughly into small chunks; 3 mixed peppers (not green) cut into small chunks; 1 red onion roughly chopped; 2 tbsp olive oil; 3 tbsp baharat spice mix; 2 garlic cloves crushed or finely grated; 2 x 400g cans chopped tomatoes; 200ml vegetable stock or water; 700g jar haricot beans drained and rinsed; smoked or regular sea salt flakes; drizzle of extra virgin olive oil; chopped mint and/or coriander; handful of toasted flaked almonds; couscous or flatbreads

FOR NON-VEGANS You could fry some cubes of halloumi to add to the tagine at the end of cooking.

DOUBLE IT UP If you’re cooking in bulk and making the most of having the oven on, you can double the recipe up – just use a second tin to make sure everything cooks evenly.

Recipe from Good Food magazine, November 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.25 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now