Aubergine tagine with black olives and preserved lemon | The Vegan Society

Ingredients

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp olive oil
• 2 large onions, finely sliced
• 2 garlic cloves
• Sea salt
• 10 mini aubergine, halved, OR 2 large aubergine, cut into cubes
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• Pinch saffron
• 1/2 cup (125ml) white wine
• 2 cups (500ml) water
• 1 tsp stock powder
• 2 small preserved lemons, flesh removed, finely chopped
• 5/8 cup (120g) black olives, such as kalamata or couchillo, cut in half
• 4 whole sprigs of thyme