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Aubergine and Egg Tagine with Sea Salt
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This Moroccan vegetable stew should only be lightly spiced to retain the individual vegetable flavours. Make the lemon and cardamom oil the day before, if possible, to allow the flavours to infuse. This can also be served with warmed, split pitta breads.
Serves: 4 people
This recipe was first published in September 1999.