Sticky Aubergine Tagine

A rich indulgent tasting dish with natural sweetness. Combining your gut healthy trinity roots, purple skin anti-oxidants and crunchy greens.

Ingredients (serves 2):

1 Aubergine

1 Red onion (finely chopped)

1 Garlic (crushed)

2cm Ginger (grated)

100ml of vegetable stock (9 Meals from Anarchy)

1 Teaspoon of apricot harissa (Belazu)

Handful of pomegranate seeds

1 Punnet of cherry tomatoes (preferably on the vine)

2 Cups of basmati rice (soak & rinse well)

1 tablespoon of coconut aminos (or soy sauce) & 1 tablespoon of coconut nectar (or honey)

Handful of tender stem broccoli

Method: preheat the over to 180 degrees. Cover a baking tray with baking paper, laying your aubergine sliced through the middle on the tray. Create a quick cross hatch in the aubergine flesh with a sharp knife, massage in your coconut aminos and coconut nectar and season well. Bake for 10 minutes. Meanwhile make up fluffy basmati rice as per packet instructions. In a deep sided frying pan, warm up your onion, garlic and ginger (trinity roots) in avocado oil, add your harissa and stir through thoroughly. Next add your tomatoes, plus stock and melt down by simmering on a low heat with the lid on the pan for 10 minutes. Now you can remove the skins from the tomatoes, take your aubergine out of the oven and slightly cut up before adding with all the juices to your tomato harissa mix. Allow to very gently cook through with all ingredients together for 5-10 minutes. Serve the aubergine tagine with the rice and top with pomegranate seeds and torn coriander. Add a side of steamed tender stem broccoli.