To celebrate the launch of @coyo_organic ‘s new ‘Greek Style’ coconut yoghurt, we’re making this easy and delicious Eggplant tagine with dairy free harissa yoghurt. Perfect entertaining this Easter long weekend and this recipe is vegan friendly!
Eggplant Tagine with Dairy Free Harissa Yoghurt
Prep time: 30 minutes
Cook time: 45 minutes
Serves: 8 - 10
- Prep time: 30 minutes
- Cook time: 45 minutes
- Total time: 1 hour 15 minutes
- Serves: 8 - 10
- Olive oil
- 1/4 Jap pumpkin
- 4 Eggplants
- 2 Red onions
- 5 cloves Garlic
- 1 Cinnamon stick
- 2 tsp Smoked paprika
- 2 tsp Ground cumin
- 1/2 Preserved lemon skin
- 6 Pitted green olives
- 1 handful Dried apricots
- 1 L Vegetable stock
- 2 tins Chopped tomatoes
- 900 g COYO 'Greek Style Yogurt'
- 6 tsp Harissa paste
Dice pumpkin & eggplant, toss in olive oil and pop into the oven at 200C until browned (approx 30mins).
To a large casserole dish or tagine sweat dice onions down in a generous lug of olive oil on a low heat. Add 5 cloves of finely diced garlic, 2 tsp of smoked paprika, 2 tsp cumin, 1 cinnamon stick and continue to sweat.
Remove the pith from 1/2 a preserved lemon and finely slice skin and add to the pot with 6 pitted green olives and handful of sliced dried apricots.
Add 2 tins of tomatoes and 1L of vegetable stock.
Once the pumpkin and eggplant is roasted add that to the tagine with 2 drained and rinsed tins of chickpeas and leave on a low simmer with the lid off for 45mins.
To make the harissa yogurt add 500g COYO Greek Style yoghurt to a bowl with 2 tsp of harissa paste. (option to add more of less to adjust spice).
Once tagine is done, leave to cool and top with harissa COYO.
Serve with cous cous & flatbreads.
Serving suggestion: Cous Cous & Flatbread.