Melanzane Tagine

Dice the meat. Heat oil in a tagine and fry the meat briefly in it. Season with pepper, saffron and a little salt.

Peel the onion, chop finely and add with the peeled garlic clove. Douse with water, cover and simmer gently for about an hour.

Cut the ends of the melanzane into small pieces and cut the melanzane into 1 cm thick slices. Drizzle with the juice of one lemon and let stand briefly.

Heat oil in a frying pan and roast the melanzane slices in it until golden brown. Remove from the frying pan, drain well and mash with a fork until a puree is formed. Keep warm.

Peel the tomatoes, remove the seeds and cut them into pieces. Add to the meat together with the chopped parsley.

Simmer everything gently for another 15 minutes, until the sauce has thickened a bit and the meat can be easily divided with your fingers.

To serve, pour the melanzane puree over the meat and baste with a little sauce.

Arrange the tagine and serve.

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