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!

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

You don't need to buy a tagine to make this - a lidded casserole will be fine but really it will need to be able to go on the stovetop in order to save on washing up!

How to make Vegetable Tagine

Please see the full recipe in the printable recipe card below.

Add the nicely roasted vegetables to the onions, chillies and spices into your Tagine or saucepan.

*Check on it after about 20 minutes and add the rest of the stock if you need to. When you are 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 flatbread for dipping and mopping.

Vegetable Tagine

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!