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Aubergine, Sweet Potato & Metis (Plum) Tagine

A Moroccan style Aubergine, Sweet Potato and Metis® Tagine served on a bed of fluffy couscous.

A Moroccan style Aubergine, Sweet Potato and Metis® Tagine served on a bed of fluffy couscous.


AUBERGINE, SWEET POTATO AND METIS TAGINE

Let's get fruity!

My tagine I mean, no funny business. 

Aubergine, sweet potato and Metis® are the base of this spiced Moroccan stew, which is served on a base of fluffy couscous.

A feast for a king or at least an everyday mum, dad and small boy. 

And talking about that small boy. He was hanging about while I took photos desperate to get stuck in. He loved it! 

This is a day to remember. 

He didn't flinch when I said it had aubergine in it and he didn't poke at it suspiciously as he often does when I present him with a new dish. 

He ate it and said it was yummy! He ate it all!

*dances round the room whooping*

Aubergine, Sweet Potato and Metis Tagine


It tastes as good as it looks. 

It has a spicy warmth, but also a sweetness from the apricot jam I added and the Metis®.

WHAT IS METIS®?



Metis® is a new fruit which is a natural blend of a plum with a little bit of apricot.

Metis® is a new fruit which is a natural blend of a plum with a little bit of apricot. 

I know, what a brilliant mix! 

It's just as juicy as a traditional plum, well actually juicier than any plums I've had for years and it has a slightly crisper skin and firm flesh.

These gorgeous orbs of deliciousness aren't made in a laboratory, they are cross-pollination by bees between selected apricot pollen and plum blooms.

There are four different types of Metis®.

Stock up on as many as you can. They are seriously good. 

The first one I bit into was so juicy, the juice dripped while I ate it like the juicest peach. It was a messy business but sweet and utterly delicious!

 

Metis® is a new fruit which is a natural blend of a plum with a little bit of apricot.


WHAT CAN I ADD IF I CAN'T FIND METIS?

If you can't find Metis, you can use plums instead.

Just remove the stone and chop them.

Use the same quantity in the recipe.


Aubergine, Sweet Potato and Metis Tagine

SERVING A TAGINE


The base of this sauce was tomato, but I spiced it with harissa paste, cumin, cinnamon and ginger and added some sweetness to the spice with some apricot jam.

I served the tagine on couscous, to which I add a stock cube while it's cooking for extra flavour. 

I crumble the stock cube over the couscous in a bowl and cover with boiling water. I give it a mix then leave it to do its stuff. 

When I'm ready to serve it I fluff it up with a fork.

I love couscous but Graham can't be persuaded. 

He ate his tagine with couscous, but I could tell he would much rather have it with rice. He mixed it together into a big moosh.

If that doesn't say I am disguising this couscous I don't like, I don't know what does.

Do try the tagine though. I think you'll like it. Sweet, hearty with a warm spice flavour.

 

HOW LONG CAN YOU STORE THIS TAGINE?

Once cool, this tagine can be stored in an airtight container in the fridge for 3-4 days.

 To cool it quickly remove it from the pot to cool.


 CAN YOU FREEZE THIS TAGINE?

Once cool, you can freeze this tagine for 3-4 mionths.

 

MORE VEGAN TAGINES & STEWS TO TRY

Kidney Bean & Sweet Potato Stew

Scottish Mushroom Stew

Slow Cooker Vegan Irish Stew 

Vegan Roasted Vegetable & Chickpea Tagine

 


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Aubergine & Sweet Potato Tagine on a Bed of Couscous

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Aubergine, Sweet Potato and Metis Tagine

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sweet potato stew, sweet potato tagine, aubergine stew, aubergine tagine, sweet potato casserole, aubergine casserole, Metis recipe, metis stew, metis casserole, plum recipes
dinner
Moroccan, Vegan
Yield: 3-4
Author: Jacqueline Meldrum
Aubergine, Sweet Potato & Metis Tagine

Aubergine, Sweet Potato & Metis Tagine

A Moroccan style Aubergine, Sweet Potato and Metis® Tagine served on a bed of fluffy couscous.
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 medium sweet potato, chopped
  • 2 tbsp apricot jam
  • 1 tbsp harissa paste
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 3 Metis® (or plums), stoned and chopped
  • 1 medium aubergine, chopped
  • 200ml / a scant cup vegetable stock
  • 400g / 14 oz tin chopped tomatoes
  • 3 tbsp tomato puree
  • a good grinding of salt and pepper

Instructions

  1. In a large pan, saute the onion and garlic in the olive oil until soft. Add the sweet potato and cook it gently for a few minutes to get it started.
  2. Add the jam, harissa and ground spices and mix well. It should smell heavenly.
  3. Add the Metis® (or plums), aubergine, stock, tomatoes and tomato puree and stir well. Leave to cook gently for 20-25 minutes, until the sauce has thickened and the potatoes are soft.
  4. Season with salt and pepper.
  5. Serve with freshly cooked couscous and finish with a scattering of fresh coriander.
  6. Enjoy!.

Notes:

You can use plums instead of Metis.

Once cool, this tagine can be stored in an airtight container in the fridge for 3-4 days.

Once cool, you can freeze this tagine for 3-4 mionths.

Calories

245.15

Fat (grams)

6.81

Sat. Fat (grams)

0.94

Carbs (grams)

46.75

Fiber (grams)

9.62

Net carbs

37.13

Sugar (grams)

20.48

Protein (grams)

5.06

Sodium (milligrams)

396.96

Cholesterol (grams)

0.00

16 comments

  1. This looks so yummy! I would love to make it for dinner. Pinning for later.

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  2. Wow! This looks great! I love the combination of spices and the sweetness of the apricots! Will surely cook this for my friends for our next reunion! Thanks for sharing! :D :D :D

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    Replies
    1. I hope you all enjoy it. It's definitely an easy one to scale up and you can afford to make it a little more spicy too.

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  3. Oh those plums look good. I am going to see if I can pick some up tomorrow. I love the look of the tagine too. I think I would prefer it with rice like your husband. Pam

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  4. Running to look for those Metis in Tesco tomorrow! I need to try them. The tagine looks so good, full of flavour. Your cous cous is so fluffy too.

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    Replies
    1. Haha, yes do. The tonic were my favourite, so juicy and sweet.

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  5. I have never heard of Metis before! Those look and sound so interesting. I will definitely have to keep an eye out for them. Can't wait to try one!

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    Replies
    1. Yes they are pretty new to the UK, do look out for them.

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  6. I think we call these guys Pluots here, but they're so good. And what! You put them in a stew?? This dish reminds me of a Moroccan lamb stew I made a couple months ago with dried apricot in it. Yummy!

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    Replies
    1. Yes, I think those manipulated by hand have a different name. The bees are the scientists with these beauties.

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  7. That sounds delicious! I haven't heard of Metis, but we have made our own jam with a mixture of apricot and plum, and that was a fab flavour combination, so I can imagine a fruit with that combo built in would be super tasty.

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  8. This dish sounds gorgeous, and I really like the addition of the plums and jam - I love sweet and spicy food! I've tried these new plums and find them really delicious:)

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x