1 tbsp rapeseed oil
1 tbsp garlic infused oil
1 tbsp harissa
1 tsp cumin seeds
½ tsp ground cinnamon
200ml reduced-salt vegetable stock
400g can chopped tomatoes
350g baby eggplant/aubergines, trimmed and slit a couple of times
2 strips lemon zest, finely chopped
175g maize/cornl couscous (or quinoa)
40g toasted flaked almonds
Heat the oil in a large non-stick pan and fry the harissa, cumin and cinnamon, cook briefly, then tip in the stock and tomatoes.
Add the eggplant/aubergines and lemon, then cover the pan and cook gently for 15-20 mins until the eggplant/aubergines are meltingly tender.
Meanwhile, cook the maize couscous following pack instructions, then stir in the almonds.
Serve the aubergine tagine on the couscous and garnish with mint leaves, if you like.
Recipe from Good Food magazine