It’s that time of the year again (already ?), yay!
Supermarkets and stores are filled with gigantic pumpkins and all you can do is give in to their appealing and cheerful orange hue and pick your favourite one.
There are so many things we can do with pumpkin such as vegetarian hamburgers, pumpkin pie, pumpkin jam (we do that a lot in Morocco!) and of course a scary jack o’lantern.
Since this blog is about Moroccan food, I thought I will make a tagine, because pumpkin and aubergine and of course caramelised onions. I’ve been having serious cravings for dishes that include a massive amount of caramelised onions.
Caramelised onions are like my best friends at the moment, I love them, they make everything taste yummier: tagines, hamburgers, pasta, sandwiches and even salads.
This tagine bursts with earthy flavours and aromas, it’s scrumptiously oniony, pumpkin-y and super creamy.
Aubergine and pumpkin tagine with caramelised onions
Serve 4 to 6
- 3 tablespoons olive oil
- 800 gr onions, chopped
- 200 gr shallots, chopped
- 4 garlic cloves, finely chopped, about 1 tablespoon chopped garlic
- 600 gr aubergine (2 large aubergine), quartered and chopped into 4 cm (1.5 inch) chunks
- 600 gr pumpkin or squash, peeled, deseeded and cut into large chunks
- 1 teaspoon salt or more to taste
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 2 cups water (500 ml)
- 100 gr raisins
- Chopped coriander for garnish
• In a large casserole warm the olive oil over medium high heat. Once the oil is warm, transfer the onions and the shallots. Lower the heat to medium and cover with a lid. Leave until the onions are soft and translucent, about 25 minutes. Stir occasionally.
• Once the onions are soft and translucent, uncover and reduce the heat to medium low. Stir occasionally for 20 minutes until the onions are golden brown.
• Add the rest of the ingredients (garlic, squash, aubergine, turmeric, ginger, salt, black pepper, water and raisins) and cover the casserole with a lid. Let simmer gently and leave until the vegetables are cooked, about 35 minutes.
• Serve warm with couscous, brown rice or bread and garnish with coriander.