Spiced Aubergine Tagine

A warming, spiced tagine with slow-roasted aubergine, chickpeas and a light bulgur wheat side, sprinkled with a crunchy, aromatic dukkah.

  • 3 of your 5 a day
  • high in iron
  • high in vitamin c
  • mild spice

made by chefs, available ready to eat from £4.99/serving

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Key Ingredients

Spiced Tagine (Tomato Passata, Chickpeas (12%), Water, Aubergine (11%), Sweet Potato, Onion, Celery, Apricots, Tomato Paste, Harissa [Water, Chillies, Garlic, Salt], Garlic Puree [Garlic, Salt], Extra Virgin Olive Oil, Cumin, Coriander, Sea Salt, Turmeric, Cinnamon), Bulgur Wheat (Bulgur Wheat (12%), Parsley, Extra Virgin Olive Oil, Sea Salt), Dukkah (1%) (Hazelnuts, Sesame Seeds, Cayenne Pepper, Cumin, Sea Salt), Lemon.

 

In italics you can find what makes the key parts of the dish and in [ ] you’ll see what’s in any condiments or cooking ingredients we use.

 

For allergens, please see ingredients in bold. Our kitchen also handles tree nutspeanutsglutensoya and other allergens. From time to time ingredients may change, please always check the packaging before tucking into your dish. Get in touch if you’d like to know more.

Nutrition Information

Along with other brilliant benefits, each serving will give you:

  • 2 or more of your 5 a day
  • A source (plus more) of iron
  • A source (plus more) of vitamin C
  • A source of protein

Our meals are totally plant-based, made from real, whole food ingredients, which naturally deliver a wide range of the vitamins and minerals your body needs.

Here's the full nutritional information for Spiced Aubergine Tagine.

dish for 1: 380g

dish for 2: 760g

Typical Values Per 100g Per 380g
Energy (kj) 475 1805
Energy (kcal) 113 429
Fat (g) 2.5 10
of which saturates (g) 0.3 1
Carbohydrate (g) 17 65
of which sugars (g) 3.3 13
Fibre (g) 3.1 12
Protein (g) 3.8 14
Salt (g) 0.5 2
Iron [mg / NRV%] 1.3 / 10% 4.9 / 38%
Vitamin C [mg / NRV%] 10.1 / 13% 38.4 / 49%
Cooking Instructions

For one: 35-40 mins / For two: 40-45 mins

  • Pre-heat your oven to 220ºC / 200ºC fan / gas mark 7, for 10 mins
  • Remove sleeve and pierce the heat-proof film.
  • Place on a baking tray in the centre of the oven and cook for 35-40 or 40-45 mins.
  • Leave to stand for 1 min before removing film and serving. Make sure it’s piping hot throughout.

fancy making your own? here’s our recipe

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
bulgar wheat
  • 200g bulgur wheat
  • 2 tbsp parsley, chopped
  • 1 tbsp olive oil
  • 1g sea salt
dukkah
  • 4 tbsp hazelnuts, nibbed and toasted
  • 2 tbsp sesame seeds, toasted
  • ¼ tsp cumin
  • ⅛ tsp paprika
  • ⅛ tsp sea salt
garnish
  • 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.

veg
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.

dukkah
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.

whether you’re vegan, vegetarian, or just interested in eating more healthy, plant based food, allplants can deliver

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