Quick & Easy

Beef and eggplant tagine

Slow-cooked, tender pieces of beef and fried eggplant pair beautifully in this spiced Moroccan stew.
beef and eggplant tagine



1.Preheat oven to 160°C (140°C fan-forced).
2.Heat half the oil in tagine or large saucepan; cook beef, in batches, until browned. Remove from tagine; set aside.
3.Stir onion in same heated tagine until softened. Add garlic and spices; cook, stirring, until fragrant. Return beef to tagine with stock and tomatoes; bring to the boil. Cover; cook in oven 1½ hours. Uncover; cook about 45 minutes or until beef is tender and tagine thickens.
4.Meanwhile, heat remaining oil in large frying pan; cook eggplant, stirring, about 10 minutes or until browned and tender. Stir eggplant into tagine; season to taste.

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