As you may have read in my previous blog, I’ve been trying the healthy eating thing since leaving Slimmeria in Devon one stone lighter. A meal I’ve always really liked is aubergine tagine, but I used to eat it with white rice and the recipe I’d been using was rather oil and salt heavy. My challenge was to make a yummy tagine with less oil and add another ingredient to make it more filling, without moving away from the Slimmeria diet. So I used less oil (and changed it to coconut oil) and added sweet potato – delicious! The coconut really works with the sweet potato (it’s also what I use when I roast them in the oven) and it goes so well with the aubergine too, making this delicious meal moreish!

Aubergine and sweet potato tagine

Ingredients

Coconut oil

1 onion

2 aubergines

2 sweet potatoes

2 tins of chopped tomatoes

Garlic – as much as you like!

Mild chilli powder

Method

Put a teaspoon of coconut oil on a baking tray and heat in the oven. Now chop the aubergine into 1cm cubes and add to the heated coconut oil and pop into the oven on gas mark 5 for 20 minutes.

Chop the onion and add to a pan with another tea spoon of coconut oil, and sweat the onions on a low heat with the chopped and peeled sweet potato.  Add the roasted aubergine, chopped tomatoes, garlic – feel free to go wild and add a whole bulb! – and mild chilli powder and simmer on the hob for around 15 minutes.

Enjoy this delicious tagine with chicken and rice or bread, or just on its own for a healthier option. However you enjoy it, it’s always delicious!