Eggplant and chickpea tagine with labne and preserved lemon

Name: Eggplant and chickpea tagine with labne and preserved lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup (80ml) olive oil; 1 onion, thinly sliced; 3 garlic cloves, finely sliced; 1 baby fennel, finely sliced; 8 (260g) Japanese eggplants (or small Lebanese eggplants), peeled and sliced into 3cm-thick pieces; 2 tsp each ground cumin & coriander; 1 tsp each ground turmeric & paprika; 2 cinnamon quills; 400g can chopped tomatoes; 400g can chickpeas, drained and rinsed; ½ preserved lemon, pith removed, cut into 6; 400ml vegetable stock; Juice of ½ lemon; Toasted flaked almonds, mint leaves, coriander sprigs to serve; Sheep’s milk labne (or thick yoghurt) & steamed couscous to serve

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Eggplant and chickpea tagine with labne and preserved lemon

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by Matt Moran

Chef and delicious. Produce Awards judge

Dec 03, 2016

A meat-free meal that everyone will love, says Matt.

1/3 cup (80ml) olive oil
1 onion, thinly sliced
3 garlic cloves, finely sliced
1 baby fennel, finely sliced
8 (260g) Japanese eggplants (or small Lebanese eggplants), peeled and sliced into 3cm-thick pieces
2 tsp each ground cumin & coriander
1 tsp each ground turmeric & paprika
2 cinnamon quills
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
½ preserved lemon, pith removed, cut into 6
400ml vegetable stock
Juice of ½ lemon
Toasted flaked almonds, mint leaves, coriander sprigs to serve
Sheep’s milk labne (or thick yoghurt) & steamed couscous to serve

Method

1.

Heat oil in a heavy-based saucepan over medium-low heat. Add onion, garlic and fennel, and cook for 5 minutes or until just tender. Add the eggplant, and stir to combine. Add spices, then cook for a further 3 minutes, stirring regularly. Add tomatoes, chickpeas, preserved lemon and vegetable stock.
2.

Bring to a boil, then reduce heat to low and simmer, partially covered, for 10-12 minutes until the sauce has thickened slightly and the eggplant is tender. Stir in lemon juice and season.
3.

Scatter over almonds and herbs. Serve tagine with labne and steamed couscous.