Roasted eggplant, tomato, and chickpea tagine with yoghurt

"This delicious tagine has unmistakeable Middle Eastern and Turkish notes influenced by the nation's history of invasion. Served with toasted flatbreads and a salad, this tagine is both warming and nourishing."
  1. Preheat oven to 200 degrees celcius.
  2. Heat the olive oil/butter in base of tagine or in a heavy based casserole. Stir in the cumin seeds and cinnamon sticks and saute 1-2 minutes. Toss in the eggplants, cover and transfer to the oven. Roast for 25-30 minutes, turning once or twice, cook until tender and golden brown.
  3. Stir in the garlic, chilli and tomatoes. Sprinkle the sugar over the top, then return the tagine to the oven for a further 15 minutes. Then toss in the thyme, chickpeas and preserved lemon. Season well with salt and pepper. Return to oven and cook for another 10 minutes.
  4. In a bowl, beat together the yoghurt and lemon juice. Drizzle the yoghurt mix over the tagine, then sprinkle with dried mint over the top to garnish before serving.

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