Roasted cauliflower and aubergine tagine
This roasted cauliflower and aubergine tagine is similar to the traditional dish, except it doesn’t have any dried fruits, making it a low-carb, low-cal meal. It’s vegan and gluten-free, so it’s suitable for many diets. Serve it with salad or couscous, rice or flat-bread, according to your diet.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the aubergine in half, the cauliflower into 1 cm thin steaks, the carrots into rings and the onion into thin wedges.
- Arrange them in a large baking tray. Scatter the herbs and seeds on top, then drizzle with the oil and vinegar. Season with salt and pepper. Bake in the oven for 20 minutes.
- Finely chop the garlic. Take the tray out and add the star anise, garlic and chickpeas, then pour over the chopped tomatoes and a tinful of water. Season with salt and pepper.
- Cover the dish, then put it back in the oven and bake for another 20 minutes or so, until the sauce becomes sticky and the veggies are tender.
- Scatter the parsley on top and serve.