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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Tagine 1. Drain the soaked chickpeas and place in an unperforated steam container. Place into the steam oven and Steam at 100°C for 50 minutes, or until soft. 2. Meanwhile, place the eggplant in a bowl and cover with cold water. Stir in the salt, cover and leave for 20 minutes. Drain and pat dry with paper towel (do not rinse). 3. Heat one tablespoon of olive oil in a gourmet oven dish on high heat, induction setting 8. Brown the eggplant all over. Remove and set aside. 4. Reduce the heat to medium-high, induction setting 7, and add another tablespoon of oil. Add the onion and cook for 5 minutes, or until soft. Add the celery and capsicum and cook for another 4 minutes. 5. Add the garlic and spices; cook for 1 minute until fragrant. Return the eggplant to the dish and stir to combine. 6. Add the tomatoes, honey, preserved lemon and vegetable stock to the pan. Increase to high heat, induction setting 8 and bring to the boil. 7. Reduce heat to medium-high, induction setting 7, and simmer for 3 minutes. Remove from the heat and stir in the drained chickpeas. 8. Place the tagine into the steam oven and Steam at 100°C for 25 minutes. Transfer the tagine to a smaller container if the gourmet oven dish does not fit in your oven. 9. Remove from the oven and season to taste. Steamed couscous 1. Place the couscous, stock, butter, harissa paste and the currants into a unperforated steam container. 2. Place into the steam oven and Steam at 100°C for 15 minutes with the tagine. Remove from the steam oven and stir through the fresh herbs. Season to taste. To serve 1. Serve the tagine with steamed couscous, harissa, yoghurt and lemon wedges. Alternative appliance method • The tagine can be cooked in the oven using the Moisture Plus with Fan Plus at 160°C for 25 minutes with 2 manual bursts of steam, releasing 1 burst of steam immediately and the second burst after 10 minutes. • Tagine can be cooked in the Combi steam oven on Fan Plus at 160°C + 60% moisture + 25 minutes. HINTS AND TIPS • Salting eggplant releases bitter juices from the eggplant and prevents the eggplant from absorbing too much olive oil during the browning process. • We make preserved lemons from leftover lemon rinds, the recipe can be found on our Miele Experience website. Eggplant and chickpea tagine 150 g (1 cup) dried chickpeas, soaked overnight or 1 x 400 g can chickpeas 1 large eggplant (500 g), chopped into 3 cm pieces 2 tsp salt flakes 80 ml ( !?3 cup) olive oil 1 brown onion, roughly chopped 2 celery stalks, roughly chopped 1 red capsicum, roughly chopped 6 garlic cloves, finely chopped 1 tbsp ras el hanout 2 tsp ground cumin 1 tsp ground coriander ½ tsp ground cinnamon 1 x 400 g can crushed tomatoes 1 tbsp honey 1 tbsp preserved lemon, chopped 160 ml ( "?3 cup) homemade or store-bought vegetable stock Salt flakes and pepper, to taste Steamed couscous 400 g (2 cups) couscous 400 ml (1 !?3 cups) homemade or store-bought vegetable stock 80 g butter, cut into a small dice 1 tbsp harissa paste, or to taste 60 g ( !?3 cup) currants 2 tbsp herbs, finely chopped (we used mint and coriander) Salt flakes and pepper, to taste To serve ½ cup herbs, roughly chopped (we used coriander, mint and celery leaves) Harissa, to serve Yoghurt, to serve 1 lemon, cut into wedges Cooking programme Induction, Steam, Combi steam and Moisture Plus Miele accessories Gourmet oven dish and Unperforated steam container Serves 6 Preparation time 20 minutes Cooking time 1 hour 15 minutes EGGPLANT AND CHICKPEA TAGINE WITH STEAMED COUSCOUS 20.