Recipe: Spiced Aubergine Tagine

Our new spiced tagine, packed with slow roasted aubergine and topped with a crunchy aromatic dukkah, will warm you up from the inside out. We like to think of this dish as the perfect combination of spiced, sweet and warming. Try making it at home by following our simple recipe.


Aubergine Tagine (serves 4)

Tagine sauce:

1 tbsp olive oil

1 onion, finely diced

½ cup celery, finely diced

1 tsp garlic puree

1 tbsp harissa

1 tbsp tomato paste

½ tsp toasted cumin

¼ tsp toasted coriander

¼ tsp toasted turmeric

¼ tsp toasted cinnamon

½ tsp salt

1 ½  cup tomato passata

1 cup water

1 tin chickpeas, drained

⅓ cup dried apricots, chopped

Tagine veg:

2 small sweet potatoes, cubed

2 small aubergines, cubed

10g olive oil

2g salt

Bulgur wheat:

200g bulgur wheat

2 tbsp parsley, chopped

1 tbsp olive oil

1g sea salt


4 tbsp hazelnuts, nibbed and toasted

2 tbsp sesame seeds, toasted

¼ tsp cumin

⅛ tsp paprika

⅛ tsp sea salt


Lemon, sliced

Olive oil


Tagine base: Saute onion in olive oil for 15 minutes, until caramelised. Add the celery and continue to saute for 3-4 minutes. Add toasted spices and stir well. Immediately add garlic puree, harissa, tomato paste and salt. Cook for 10 minutes, stirring constantly.

Add passata, water and dried apricots. Lower heat and simmer for 1 hour. Mix in cooked chickpeas and simmer for another 10 minutes.


Toss cubed sweet potato and aubergine with olive oil and salt. Roast in 180˚C oven for 20 minutes. Remove from oven and fold into your tagine base.


Toast hazelnuts with sesame seeds. Transfer to bowl and add cumin and salt. Mix to combine.

Bulgur wheat:

Cook bulgur wheat. Transfer to a bowl and add parsley, olive oil and salt.

To serve:

Serve your bulgur wheat topped with the tagine. Garnish with dukkah and a slice of fresh lemon.