2 eggplant, cut into large chunks
3 tbsp olive oil
2 stalk celery, chopped
1 carrot, chopped
2 tbsp freshly grated ginger
1 tsp cumin
1 tsp cinnamon
1½ tsp sweet smoked paprika
good pinch of saffron
300ml low FODMAP vegetable stock
2 preserved lemons, rind of both sliced, pulp from the centre of 1 roughly chopped
200g tomatoes, roughly chopped
1 tbsp maple syrup
zest 1 lemon, juice ½
2 tsp toasted sesame seeds
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped mint
Lactose free yogurt, to serve (optional)
quinoa, to serve (optional)
Brown the eggplant in 2 tbsp of the oil so they’re golden on all sides, but not soft in the middle yet – this is best done in batches in a large, non-stick frying pan.
Heat a heavy-based shallow lidded pan or flameproof tagine with the remaining oil, then add the vegetables, ginger and spices, and fry gently until softened and golden.
Meanwhile, add the saffron to the stock to soak. Stir the preserved lemon rind and pulp, tomatoes, maple and lemon juice into the saffron stock.
Fit the eggplant in, cover with a lid and simmer for 30 mins until the eggplant are tender. Season to taste.
Mix together the lemon zest, sesame seeds and chopped herbs, and sprinkle over the tagine. Serve with lactose free yogurt and quinoa, if you like.
Recipe adapted from: Good Food