Tunisian aubergine tagine

Tagine Betinjal

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

This egg dish takes its name from the earthenware pot it is cooked in. It is good served hot or cold.


  • 500 g (1 lb) aubergines, diced
  • 1 onion, chopped coarsely
  • 2 tablespoons vegetable oil, plus extra for frying and greasing
  • 2 garlic cloves, crushed
  • 50 g (2 oz) Gruyère or Cheddar cheese, grated
  • 1 hard-boiled egg, chopped
  • a bunch of fresh parsley, chopped finely
  • 3 eggs, beaten lightly
  • salt


    If you have the time, sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes. Rinse and pat dry with kitchen paper.

    Preheat the oven to Gas Mark 8/230°C/450°F.

    Fry the onion in the oil until soft. Add more oil and the aubergines and fry, stirring, until soft and lightly coloured. Add a little more oil if necessary and the garlic and fry, stirring, until the aroma rises. Remove the pan from the heat and mix with the rest of the ingredients in a bowl.

    Oil a shallow ovenproof dish and pour in the aubergine mixture. Bake in the oven for 15 minutes or until set.