Eggplant tagine

Name: Eggplant tagine
Yield: 4
Ingredients: 1 cup (200g) couscous; 1/4 cup finely chopped mint leaves, plus extra to serve; 2 tablespoons olive oil; 1 teaspoon cardamom seeds; 1 cinnamon quill; 1 large onion, halved, thinly sliced; 1 large eggplant, cut into 1.5cm cubes; 2 garlic cloves, crushed; 2 tablespoons harissa; 400g can chopped tomatoes; 1/2 cup (125ml) vegetable stock or water; 2 tablespoons honey, plus extra to drizzle; 4 hard-boiled eggs, halved; Mixed salad seeds, to sprinkle

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by Debbie Major

Food writer and stylist

Oct 03, 2015

A vegetarian take on traditional lamb tagine, this is a lighter dish that's still packed with flavour.

1 cup (200g) couscous
1/4 cup finely chopped mint leaves, plus extra to serve
2 tablespoons olive oil
1 teaspoon cardamom seeds
1 cinnamon quill
1 large onion, halved, thinly sliced
1 large eggplant, cut into 1.5cm cubes
2 garlic cloves, crushed
2 tablespoons harissa
400g can chopped tomatoes
1/2 cup (125ml) vegetable stock or water
2 tablespoons honey, plus extra to drizzle
4 hard-boiled eggs, halved
Mixed salad seeds, to sprinkle

Method

1.

Place couscous in a heatproof bowl with 1 cup (250ml) boiling water. Cover and stand for 5 minutes. Fluff with a fork, then stir in the mint and season to taste.
2.

Meanwhile, heat olive oil in a large frypan over medium heat. Add the cardamom and cinnamon, and cook, stirring, for 30 seconds or until fragrant. Add the onion and eggplant, and cook, stirring, for 3-4 minutes or until the eggplant is golden.
3.

Add the garlic, harissa, tomato and stock and cook, stirring occasionally, for 8-10 minutes until eggplant is cooked through. Stir in honey and season to taste.
4.

Spoon the couscous among serving plates, then top each with some of the eggplant tagine and 2 egg halves. Sprinkle with salad seeds and extra mint, then serve drizzled with extra honey.