Roasted Aubergine and Butternut Tagine

I thought for a change I'd make an all vegetable Tagine of nice things. Lovely spices mixed with nicely roasted butternut and aubergine. I added a bit of this and a bit of that till it tasted good!

Roasted Aubergine and Butternut Tagine

Although we're both meat eaters we didn't miss the absence of meat or chicken at all.
Print Recipe

To serve 4 to 6 you will need:
1 butternut squash - peeled and cut into chunks
1 aubergines (eggplant) - cut into chunks
4 shallots left whole
a few glugs olive oil
1 red chilli - finely chopped and de-seeded
3 fat cloves of garlic - peeled and finely chopped
1 medium onion - peeled and chopped
1 tablespoon of Ras el Hanout
2 teaspoons cumin
2 teaspoons sweet paprika
a good pinch saffron
350ml hot chicken or vegetable stock - made from 1 Knorr stock cube
1 x 400g tin chickpeas - drained and rinsed
2 tomatoes - 1 quartered and the other diced
a couple of pinches of dried chilli flakes - or to taste
a good couple of squeezes of runny honey - or to taste
salt and pepper to taste
a small handful chopped fresh coriander

How to do it:
Preheat your oven to 200C/400F or Gas 6

Tip the squash, aubergines and shallots on a large shallow baking tray and pour over a couple of glugs of olive oil and a pinch of salt and black pepper.

Give it a good mix up and spread out evenly on the tray and roast for about 20 to 25 minutes - mixing them up again half way through.

Your not looking for them to be seriously roasted as they will continue to be cooked once in the Tagine.

In your Tagine (if you have one that can go on the stove top) or large saucepan, fry the chopped onion, spices and garlic in another

glug of olive oil along with the chilli. When it's done turn off the heat and wait till the vegetables have roasted nicely.

Take a couple of spoon spoonfuls of the hot stock and crumble the saffron into it. Add the nicely roasted vegetables to the onions, chillies and spices into your Tagine or saucepan.

Aubergine and Butternut Tagine

Pour over the stock with the saffron along with almost all the rest of the stock. Keep some to one side in case you need it later - if the mixture becomes too thick. Purée just half the chickpeas in a food processor or give them a good mash with a fork.

Now add the mashed up chickpeas and the whole chickpeas, tomatoes, a couple of squeezes of runny honey and a pinch or two of chilli flakes to the Tagine. Bring to the boil, then turn down to a simmer for about 45 minutes or until the vegetables nice and tender.

*Check on it after about 20 minutes and add the rest of the stock if you need to. When your happy that it's all nicely cooked have a taste to check the seasoning. Add a little salt if you need to and more chilli flakes or whatever you think it needs. Just before serving add the chopped coriander and serve with rice or couscous and flat-bread for dipping and mopping.

Roasted Aubergine and Butternut Tagine


  1. That's a colourful vegetarian you have a tagine yet, Janice? ;)

  2. Peter - this blog started because I'd bought a Tagine - 3 years ago too!!
    You wont remember this but have a look here:

  3. What an amazing unification of veggie and spices, Jan. Truly appetizing to look at and I'm sure delicious to enjoy.

    Thanks for sharing...

  4. What wonderful color. Your tagine looks beautiful and I'm sure it's tasty as well. Have a great day. Blessings...Mary

  5. Colourful and tasty, good to see a vegetarian tagine Jan!

  6. I am a meat eater too but I do enjoy veg meals such as this one. It looks mouthwatering and loaded with vitamins!

  7. I love all the different colours, it looks so healthy! I would probably sneak a couple of pork chops in beside this hee hee!


Thanks for taking the time to comment - much appreciated.

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