Aubergine And Mixed Bean Tagine With Mint Yoghurt

This tagine recipe is from Stuart Tattersall, Head Chef at Angels Share in Chapel Allerton.

Aubergine And Mixed Bean Tagine With Mint Yoghurt

Serves: 4 People

500g dried kidney beans (soaked overnight)
500g cannelloni beans (soaked overnight)
4 pints water
6 bay leaves
8 celery sticks
2 tbsp olive oil
4 aubergines, diced
4 onions thinly, sliced
12 cloves garlic, crushed
4 red chillies, seeded and finely chopped
8 tbsp tomato puree
4 tsp paprika
8 large tomatoes, roughly chopped
2 pints vegetable stock
4 tsp chopped mint
4 tsp parsley
4 tsp coriander
salt and pepper
coriander to garnish


Boil the beans separately in rapid boiling water for 10 minutes and drain. In 4 pints of water cook the beans, celery and bay leaves for 1 hour until the beans are tender. Brown the aubergines in oil. In the remaining oil, soften the onions, add the garlic and chillies and cook until brown. Add tomato puree and paprika and cook out for 10 minutes. Add the tomatoes, aubergine, beans and stock and simmer for an hour. Add the herbs just before serving. Serve with mint yoghurt and pickled coriander.


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