Smoky Aubergine Tagine with Lemon & Apricots Recipe

Preheat the oven to 400°F (200°C). Place the cubed aubergines on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 30 minutes or until golden and tender.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.

Add the ground cumin, ground coriander, smoked paprika, ground cinnamon, ground turmeric, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices, and cook for another 2 minutes.

Pour in the chopped tomatoes and vegetable broth. Stir to combine, then bring the mixture to a simmer. Cover the pot and let it cook for 30 minutes, stirring occasionally.

After 30 minutes, add the roasted aubergine cubes, dried apricots, lemon zest, and lemon juice to the pot. Stir gently to combine all the ingredients. Cover the pot and let it simmer for another 15 minutes.

Taste and adjust the seasoning with salt and pepper if needed. Serve the smoky aubergine tagine with couscous or crusty bread, and garnish with fresh cilantro.