Easy Vegetable Tagine
One of the many delicious dishes I ate during my travels through Morocco. I also taught this recipe in my Mediterranean cooking classes in Cannes. Although I am not a vegetarian, I loved it.
In a large skillet, over medium heat, heat the oil and sauté the onion until soft. Stir in the spices, ground coriander, cumin, garlic and cinnamon and sauté for another 2 minutes or until fragrant.
Stir in the cauliflower and butternut squash. Add the tomatoes, stock and the 2 tablespoons of Ras-el-Hanout or Harissa paste if using. Simmer on low heat for 20 minutes or until vegetables are nice and tender
Add the aubergines and preserved lemon, cover and simmer for another 5-7 minutes.
When done, sprinkle with the chopped cilantro and serve.
TIP: can be served with couscous and Moroccan flat bread
Chef’s Note: This dish is originally cooked in a Tagine. When making this in a tagine, it will take between 40-50 minutes to cook. When done, take off the heat and carefully lift the lid to check if the vegetables are tender. Close back the lid and let rest for 5-10 minutes. I make mine in a large Tagine that can be served at the table. This way the guests can serve themselves. A lovely way of entertaining. Ras-el-Hanout and Harissa paste can be found at Middle Eastern food shops
3 tablespoons olive oil
1 medium size aubergine, cut into quarters
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 medium carrot, sliced into rounds
2 teaspoons ground coriander
2 garlic cloves, thinly sliced
1 small cauliflower, cut into florets
1 onion, sliced
1 small preserved lemon, quartered
1 small bunch of fresh cilantro, chopped
½ butternut squash, peeled, deseeded and cut into equal chunks
250ml/1 cup vegetable stock
400g can chopped tomatoes
2 tablespoons Ras-el-Hanout or 2 teaspoons harissa paste
20 olives, I prefer Kalamata olives