Fennel, pumpkin and eggplant tagine

Fennel, pumpkin and eggplant tagine

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

I cheat by roasting the pumpkin and eggplant first. This saves a little time, and I enjoy the caramelisation it adds to the vegetables. You can cook the tagine in a saucepan, or in a tagine dish placed over a heat diffuser.

Ingredients

Method

Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again