Wednesday, 17 August 2016

Aubergine / Eggplant Tagine Stew Recipe

Nothing makes me more happy than buying a new recipe book.  I love getting new ideas of things to create in the kitchen and I go as far as using little stickers on my favourite pages.  Geek.  My hubby is usually the 'cook', but as he has been away on business with work I've really enjoyed having the freedom to how can I say it... to express myself with my cooking a little more.  My hubby is a kitchen hogger and he knows it, but I know he loves to cook and create too so I cannot get too mad 😄

After watching a fellow YouTuber Anna (ViviannaDoesMakeup) make a meal in one of her recent videos (see the video HERE) I picked up the book where she got the recipe from straight away on Amazon.  I was desperate to make it myself as it looked (a) really quick and easy and (b) OK for a Slimming Worlder to munch on. Plus it did look pretty darn yummy in Anna's video.  

So here it is, this is Madeleine Shaw's aubergine / eggplant tagine stew from her book Ready Steady Glow.  The recipe does call for coconut oil to be used, but I just switched to fry light, so trust me that you can make her recipe very Slimming World friendly indeed.  Happy days. 

I won't go into details on how to make this as its not my own to share... got to be respectful right?  However the recipe only uses a hand full of ingredients and spices. The dish mainly consists of aubergine/eggplant, onion, garlic and chopped tomatoes and that's it. 

It only takes 25 minutes to cook and there is plenty for left overs for the next day or the freezer for a rainy day. I completed my meal with a little cous cous and feta cheese (my HEXA choice) and some pomegranate seeds in the centre.  I also poured some plain fat free yogurt over the stew itself.

I certainly recommend Madeleine's books as they are jam packed with delicious health conscious recipes. 


Angela x

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