Aubergine and Halloumi Tagine

A hearty autumnal dish ready in less than 30 minutes…

Stylist magazine featured my tagine recipe recently so I thought I would share it here too as it’s so good I think it deserves to be made by as many people as possible…

Aubergine, being a very deep purple colour, contains loads of antioxidants, specifically one called nasunin, a type of anthocyanin which protects the fats that make up our brain cell membranes, helping to protect our brain health. It also helps to protect heart health by increasing circulation and lowering blood pressure. 

Bell peppers are very high in vitamin C which is essential for supporting the immune system due to its role in stimulating the production and function of white blood cells, which fight infections. Vitamin C is also an antioxidant, protecting cells from oxidative stress and preventing premature ageing.

The spices commonly used in tagines, such as turmeric, ginger, cinnamon, and cumin, are rich in compounds known for their antioxidant and anti-inflammatory properties which support the immune system, promoting overall health and reducing pain.

Serve the tagine with broccoli which supports liver detoxification via the compound indole-3-carbinol. This stimulates detoxifying enzymes in the liver which specifically improve the detoxification of oestrogens. It has also been found to be an anti-cancer compound.

INGREDIENTS

1 block of halloumi

1 aubergine

1 onion

1 red pepper 

1 tbsp of Belazu tagine paste (or any tagine paste)

300ml chicken bone broth (or vegetable stock)

Broccoli to serve 

Wholewheat couscous to serve

METHOD

1) Roughly chop and sautee the onion, pepper and aubergine until soft (approximately 7-8 mins). 

2) Add the tagine paste, stock and cubed halloumi. Simmer for 10 mins. 

3) While it’s simmering, cook the couscous to the instructions on the packet and steam the broccoli (approximately 5 minutes).

4) Serve and enjoy!