Aubergine tagine with black olives and preserved lemon | The Vegan Society
An amazing dish, full of different flavours.
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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
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