Aubergine tagine with black olives

Makes two portions

1t cumin seeds

1t coriander seeds

1T olive oil

2 large onions, finely sliced

2 garlic cloves

Sea salt

10 mini aubergine, halved or 2 large aubergine, cut into cubes

1/2t ground cinnamon

1/4t ground turmeric

Pinch saffron

1/2c white wine

2c water

1t stock powder

2 small preserved lemons, flesh removed, finely chopped

120g black olives, such as kalamata or couchillo, cut in half

4 whole sprigs of thyme

 

 

In a large pan toast the cumin and coriander seeds until they are fragrant and darkening

Grind the seeds in a pestle and mortar, put the spices into a bowl or on a plate

Heat the oil, add the onions. Fry on a medium to high heat, put on the lid to sweat the onions

Put the garlic and a sprinkle of sea salt in the pestle and mortar and grind

Stir the onions, they should be browning, if they are sticking add a little water

Add the garlic, fry for 5 minutes, adding a splash of water if needed

Add the aubergine, spices and wine

Allow the wine to reduce by half

Add the water, stock, lemon, olives and thyme

Simmer for 30 minutes, adding splashes of water if needed

Serve with basmati rice, white or brown as you prefer