Harissa Spiced Aubergine Stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 3tbsp Coconut oil
- 2 Aubergines, cut into cubes
- Pinch of salt
- 2 Red onions, finely chopped
- 1 tbsp Harissa
- 2 Garlic cloves, crushed
- 2 tsp Ground cumin
- 1 tsp Ground corriander
- 1 tsp Ground cinnamon
- 1/2 tsp Chilli Flakes
- 400g Can of chopped tomatoes
Method
step 1
Heat the oil in a pan and cook the aubergines with a big pinch of salt for 5 minutes until they turn golden brown, stirring every now and then.step 2
Add the red onions, harissa, garlic, cumin, corriander, cinnamon, chilli flakes amd stir so the vegetables are well coated.step 3
Add the tinned tomatoes and cook on a medium simmer for 15-20 minutes, stirring occasionally.step 4
Serve with quinoa and a dollop of coconut cream if you wish.
