Aubergine tagine with polenta

Per serving: 440 kcals, 8g fibre, 65g carbs, 12g protein

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Grill the brinjals and cook with lid on (about 20 minutes) stirring occasionally.

Step 2

2. In a large, heavy-based saucepan, warm up oil on medium heat. Add onion, stirring occasionally for 8 minutes, or until soft and golden.

Step 3

Add carrot, garlic and mushrooms. Cook for 5 minutes. Add spices and cook, stirring constantly, for 1 minute.

Step 4

Add tomatoes and stock, stir well and bring to the boil. Reduce heat to simmer for 10 minutes, to reduce and thicken a bit.

Step 5

Add eggplant and chickpeas, partially cover and cook for 10 minutes, stirring occasionally.

Step 6

Pour the stock in a large saucepan and bring to the boil.

Step 7

Take pan off the heat to add the polenta in a steady stream, stirring constantly with a wooden spoon.

Step 8

Put the pan back on the stove, change to low heat, stir constantly, and cook for about 5 minutes or until the polenta thickens to a potato-mash consistency.

Step 9

Polenta covered with the tagine and sprinkled with coriander.