MenuMenu

Aubergine, olive and apricot tagine

Aubergine, olive and apricot tagine

Full of Moroccan warmth – a tagine of soft aubergines, sweet apricots and briny olives mingle in a rich, spiced sauce. Served with lemon-infused couscous and cool Greek yoghurt, it’s a vegetarian feast packed with balance and soul.

Prep: less than 30 mins
Cook: 30 mins to 1 hour
Serves: Serves 4
Dietary: Vegetarian
Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score A This tagine scores Nutri-Score A for being a plant-based, high-fibre dish packed with vegetables, pulses, and heart-healthy olive oil. It’s naturally low in saturated fat and full of antioxidants and flavour.

Equipment

Ingredients

For the tagine

  • 2 large aubergines, chopped
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 green pepper, chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp ras el hanout
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • ½ tsp turmeric
  • 400g tin cherry tomatoes
  • 12 dried apricots, rehydrated
  • 1 handful large green olives, pitted
  • 400g jar chickpeas
  • 300–500ml vegetable stock
  • Salt and black pepper, to season
  • Coriander leaves, to serve

For the garnish

  • 1–2 tbsp caster sugar, to taste
  • 1–2 tbsp red wine vinegar, to taste
  • 2 banana shallots, thinly sliced
  • 3 preserved lemons, thinly sliced
  • 2 tbsp olive oil
  • 400g couscous
  • Pinch salt
  • Greek yoghurt, to serve

Customise

  • Use sweet potato instead of aubergine for extra sweetness.
  • Try Moroccan black olives for deeper flavour.
  • Make it vegan by serving with plant-based yoghurt.

Method

Make the Tagine

  1. Heat 2 tbsp olive oil in a large frying pan and fry the aubergine until golden on all sides, about 6–8 minutes. Remove and drain on kitchen paper.
  2. In the same pan, heat a little more oil, then soften the onions and green pepper for about 10 minutes.
  3. Stir in garlic, all spices, and the fried aubergines. Cook for a further 2–3 minutes to release aromas.
  4. Add cherry tomatoes, apricots, olives, chickpeas (with their water), and enough stock to cover. Season to taste.
  5. Simmer gently for 20–30 minutes until thickened and fragrant.

Prepare the Garnish and Couscous

  1. Mix sugar and vinegar in a small bowl, then stir in the shallots, preserved lemons, and olive oil.
  2. Place couscous in a bowl, cover with boiling water, add a pinch of salt, and cover for 10 minutes. Fluff with a fork.
  3. Stir the lemon-shallot mix through the couscous, then taste and adjust seasoning.

To Serve

  1. Stir fresh coriander into the tagine.
  2. Serve with a spoonful of couscous and a generous dollop of Greek yoghurt.

Suggested Wine Pairing

  • Majestic: The Ned Pinot Gris (£9.99) – Fruity and aromatic, pairs perfectly with apricot and spice notes.
  • Tesco Finest Côtes du Rhône Rosé (£8.50) – Bright and dry, balancing the earthy aubergine and olive flavours.
  • Sainsbury’s Taste the Difference Viognier (£10.00) – Lush with apricot notes that echo the sweetness of the tagine.

What can you serve with this

  1. Flatbreads – Perfect for soaking up the sauce.
  2. Roasted carrots with honey and cumin – Adds sweetness and depth.
  3. Spiced hummus – Keeps the North African theme.
  4. Mint tea – Classic Moroccan pairing that refreshes the palate.
  5. Simple green salad – Balances the rich flavours of the curry.

FAQs for Aubergine, Olive and Apricot Tagine

  • Can I make this ahead?
    Yes, it tastes even better the next day as the flavours deepen.
  • Can I freeze the tagine?
    Absolutely – freeze in portions for up to 3 months.
  • Do I need a tagine pot?
    No, a deep saucepan works just as well.
  • Can I skip the apricots?
    They balance the savoury notes, but you can use dates or sultanas instead.
  • Is it spicy?
    It’s warm rather than hot – perfect for most palates.
  • What can I use instead of couscous?
    Try quinoa or bulgur wheat for a nutty alternative.

Nutri-score Health Check

This dish scores A, making it one of the healthiest Mediterranean-style meals you can enjoy. It’s high in fibre, vitamins, and plant protein, with minimal saturated fat.

Positive Factors

  • Aubergines and chickpeas provide fibre and antioxidants.
  • Olive oil supports heart health.
  • Apricots add natural sweetness and beta-carotene.

Negative Factors

  • Salt from olives and stock can raise sodium levels – season lightly.
  • Greek yoghurt adds a little saturated fat if not using low-fat.

The Nutri-Score has been automatically calculated and should be used as a general health guide only.

You may also like...

scroll to top