Aubergine and pumpkin tagine with caramelised onions (vegan)

Name: Aubergine and pumpkin tagine with caramelised onions (vegan)
Total time: 25 min
Yield: 5 servings
Cuisine: Moroccan
Ingredients: 3 tbsp olive oil; 800 g onions; 200 g shallots; 4 pc garlic cloves; 600 g aubergine; 600 g pumpkin; 1 tsp ground turmeric; ½ tsp ground ginger; 1 tsp salt; ¼ tsp black pepper; 500 ml water; 100 g raisins; ¼ pc fresh coriander

A creamy Moroccan-style tagine of caramelised onions, aubergine and pumpkin finished with raisins and warming spices.

25 min 293 kcal/serving serves 5

293kcal6gprotein54gcarbs9gfat

Nargisse BenkabbouView the original on mymoroccanfood.com More from Nargisse Benkabbou on Mello

🫒olive oil

🧅onions

🧅shallots

🧄garlic cloves

🍆aubergine

🎃pumpkin

🫙ground turmeric

🫚ground ginger

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About Nargisse Benkabbou

Moroccan-Belgian chef and cookbook author specialising in modern Moroccan home cooking

Nargisse Benkabbou is a Moroccan-Belgian chef, food writer, and self-taught cook based in London, best known for her blog My Moroccan Food and her cookbooks, including Casablanca and Sweet Sugar, Sultry Spice. She is recognised for bringing traditional Moroccan cooking into home kitchens with an emphasis on approachable, well-tested recipes.

Her cooking draws on classic Moroccan staples such as preserved lemon, ras el hanout, saffron, and slow-cooked tagines, alongside pastries and sweets rooted in Moroccan tradition. She favours recipes that keep the flavour profiles of Moroccan cuisine intact while adapting techniques and ingredient lists for home cooks working outside Morocco, often streamlining methods that would otherwise require specialist equipment or hard-to-find ingredients.

23 Moroccan and Moroccan-inspired recipes on Mello, imported from mymoroccanfood.com.