Moroccan Dream Stew + Mint Yogurt

Exotic Aubergine Stew + Mint Yogurt

I’m a sucker for nostalgia. And this plate takes me right back to our date week in Morocco last summer. At the time I was early pregnant and careful to only eat cooked foods. So naturally, I managed to eat my way through several vegetarian tagines. A traditional Moroccan dish, a tangine is a slow cooked savoury stew with incredible spices and lightly sweetened with dried fruits, such as dates, apricots and raisins. The best food we had on our trip was in fact in the middle of the dessert, prepared in a tent with no fancy equipment. I don’t know if it was the combination of sleeping in half open tents in the middle of the Saharan dessert in a camp consisting of a fireplace surrounded by colourful rugs and pillows in lieu of tables – but this particular tagine was so delicious, hearty and full of exotic yet humble charm. While I won’t try to pretend like I know how to cook a Moroccan style tagine (because I really don’t), I will say that the combination of spicy aubergine, sweet raisins and chickpeas are enough to remind me of that particular trip – and for me, that alone is enough to make me love this dish. And so, since its healthy and full of exotic flavours and colours on an otherwise grey english Winter day, I thought now would be the perfect time to channel my nostalgia and share my take on that Moroccan dream stew.

The creamy mint yogurt is my favourite topping for this dish. It is slightly sweet from the mint and honey and pairs so well with the spicy stew and fresh pomegranates. The other toppings mentioned in the recipe below can be chosen according to your personal preference. I like to serve it warm with a side of rice/quinoa and then for lunch the next day on a bed of kale or spinach. That said, it is super delicious on its own as well. And if you like really dig a spicy kick, a pinch of cayenne pepper is perfect!

Exotic Aubergine Stew + Mint Yogurt

Moroccan Dream Stew + Mint Yogurt
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Aubergine Stew
  • 1 tbsp coconut oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • chunk fresh ginger, grated
  • 1 aubergine, cut into cubes
  • 1 medium (1 cup) sweet potato, cut into cubes (you can use carrots or butternut squash instead)
  • 3 tbsp tomato paste
  • 500 ml (2 cups) vegetable stock
  • 1 can chopped tomatoes
  • 1 tsp salt + pinch black pepper
  • 1 tsp paprika
  • ½ tsp tumeric
  • 1 tbsp cinnamon
  • 1 tsp cumin
  • 1 tbsp balsamic vinegar
  • 1-2 tbsp finely chopped fresh mint
  • Handful (1/4 cup) raisins
  • 1 can chickpeas, washed and grained
  • 1 large handful kale, roughly chopped
  • small handful fresh coriander, roughly chopped
Mint Yogurt
  • 1 cup Greek yogurt (I prefer full fat)
  • 4 tbsp fresh mint, finely chopped
  • 1-2 tsp honey
  • small pinch salt + pepper to taste
  • Pomegranate seeds
  • Almond slices
  • Raisins
  • Fresh coriander or mint
  1. Melt oil in a large pot or dutch oven. Sauté onion, garlic and ginger over medium heat for 5-10 minutes until fragrant and soft.
  2. Add spices, aubergine and sweet potato pieces and stir to combine using a wooden spoon.
  3. Add tomato paste, canned tomatoes and vegetable stock and stir again. Leave to simmer for 30 minutes over low/medium heat, stirring occasionally.
  4. While the stew cooks, mix up the mint yogurt. Then set aside in the fridge.
  5. Add raisins, mint and balsamic vinegar and stir to combine before leaving for another 5 minutes.
  6. Finally add chickpeas, kale and coriander and season with more salt/pepper and spices to taste. Once the chickpeas are heated through and the kale starts to wilt, remove from the stove and serve with toppings of your choice.

Exotic Aubergine Stew + Mint Yogurt

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