Vegetarian aubergine and olive tagine recipe

  • Serves 4
  • 20 mins to prepare and 2 hrs to cook
  • 342 calories / serving
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Flavoured with green olives, preserved lemon, harrisa paste and fragrant spices, this punchy vegetarian aubergine tagine recipe is perfect to enjoy with friends, and can be made in a slow cooker. Served with fluffy couscous and yogurt, it looks as stunning as it tastes. Why not try this slow cooker recipe today?

  1. Turn the slow cooker to high. In a large frying pan, heat the oil over a medium heat, add the onions and cook for 6-8 mins, until very soft.
  2. Add the garlic, turmeric, cumin, cinnamon and harissa paste to the pan and continue cooking for 1-2 mins. Meanwhile, halve the baby aubergines lengthwise, sprinkle the cut side with salt and rub into the flesh.
  3. Stir the preserved lemon paste into the vegetable stock.Pour the onions, halved aubergines, lemon-infused stock, raisins, coriander stalks and the olives into the slow cooker, season, stir well to combine and cook for 2-2.5 hrs, until the aubergines are soft. Stir the tagine twice during the cooking time to make sure the aubergines are evenly cooked.
  4. After 2-2.5 hrs, season to taste. Ladle the tagine into 4 serving bowls and serve with fluffy couscous alongside and a dollop of Greek-style yogurt. Scatter over roughly chopped coriander leaves and some toasted flaked almonds.

Tip: When stirring the tagine throughout cooking, make sure you don’t break up the aubergines too much with your spoon as they are very soft and delicate.

Freezing and defrosting guidelines

Freeze tagine only – once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.

See more Slow cooker recipes
  • Ingredients

  • 3 tbsp olive oil
  • 2 large white onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tbsp harissa paste
  • 700g baby aubergines
  • 30g preserved lemon paste (optional)
  • 700ml vegetable stock
  • 50g raisins
  • jar pitted green queen olives, drained
  • handful coriander, stalks finely chopped and leaves roughly chopped
  • couscous, cooked to pack instructions, to serve
  • Greek-style yogurt, to serve
  • toasted flaked almonds, to serve
  • Energy 1420kj 342kcal 17%
  • Fat 24g 35%
  • Saturates 5g 23%
  • Sugars 20g 22%
  • Salt 2.2g 36%

of the reference intake
Carbohydrate 28.1g Protein 5.9g Fibre 6g


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