Used in North African and Middle Eastern cuisines, the dish usually requires cooking on a stove top or in the oven for extended periods to reach tenderness. And while the mould is not stove top safe as such, nor can it go in the oven, it makes for a beautiful looking single serve presentation for this spicy eggplant tagine.
To accentuate the cooking dish’s origin I have used Sami’s Kitchen all natural Shawarma mix, a delicious Middle Eastern blend of fragrant spices that is all natural, MSG and preservative free, and which also goes perfectly well with beef or lamb. To make the sticky almost fruity sweet sauce, I used half a pottle of Anathoth‘s Farmstyle Pickle relish – also 100% natural and quite spicy. With some extra garlic and chilli the eggplant tagine was ready to eat in 20 minutes and the presentation in the Royal Selangor jelly mould ‘tagine’ definitely had the desired wow effect!
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Spicy eggplant ‘tagine’
The eggplant tagine is quite spicy, omit chilli if you wish. For best results cook in a wok with a lid, but a large fry pan will do just fine too. Serve with the Royal Selangor jelly mould over the dish to wow your guests. Vegan, gluten and dairy free too!
For the tagine:
- 1 large eggplant (about 500g)
- 3 cloves of garlic, crushed
- 1/2 red long chilli, sliced with seeds (omit this if you like)
- 1 tsp Sami’s Kitchen Shawarma spice blend // or similar
- 200g Anathoth Farmstyle Pickle relish
- 2 tbsp guava vinegar // or apple cider vinegar
- 1/4 cup peanut oil
- 1/2 cup water
To prepare the tagine: slice eggplant into 2cm slices, then cut into cubes. Heat oil in a wok or a large frypan. Add garlic and chilli and stir fry for 30 seconds, or until fragrant. Add eggplant cubes and keep stirring until it has softened a little. Sprinkle over with vinegar then add shawarma spices and stir again. Lastly pour in the relish and water, stir and cover with a lid. Turn down the heat to medium low and cook for a further 10 minutes or until the eggplant is nice and soft.
To serve: spoon hot eggplant into the cone and invert into a small saucer or tapas dish only slightly bigger that the rim of the mould. Serve with the mould and let your guests uncover the delicious meal inside.