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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium cauliflower
  • 6 baby aubergines
  • 1 carrot
  • 2 onions
  • 1 tsp dried marjoram
  • 1 tsp cumin seeds
  • 1 tsp Ras El Hanout
  • 3 Tbsp olive oil
  • 2 cloves of garlic
  • 1 star anise
  • 1 Tbsp lemon juice or red wine vinegar
  • 1 tin chopped tomatoes
  • 1 tin chickpeas drained
  • 2 Tbsp chopped parsley

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the aubergine in half, the cauliflower into 1 cm thin steaks, the carrots into rings and the onion into thin wedges.
  3. 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.
  4. 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.
  5. 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.
  6. Scatter the parsley on top and serve.