Eggplant Stew with Soft Boiled Eggs and Toasted Flatbread
with dill yogurt and chili oilCalories
:
631 kcalProtein
:
27.6g proteinTotal
:
30 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
Allergens:
- Ei
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- Soja
- May contain traces of allergens
- Selderij
This recipe provides 298 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Eggplant
½ piece
Bell pepper
2 piece
Egg
(Contains: Ei)
1 piece
Tomato
¼
Tomato paste
20 g
Dried apricot pieces
(May be present: Pinda's, Noten, Sesamzaad, Soja)
1 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
Ground fennel seed
½ sachet(s)
BBQ spice rub
2.5 g
Fresh dill
(May be present: Selderij)
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
4 milliliters
Chili oil
Not included in your delivery
¼ tablespoon
Olive oil
20 milliliters
Water for the sauce
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2640 kJ
Calories631 kcal
Fat28.1 g
Saturated Fat9.2 g
Carbohydrate60.8 g
Sugar24.9 g
Dietary Fiber11.7 g
Protein27.6 g
Salt1.3 g
Potassium772.1 mg
Calcium115.1 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Large Sautépan with Lid
•Baking Sheet with Baking Paper
•Small Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Boil water in a pot or saucepan for the eggs.
- Dice the eggplant in cubes not bigger than 2 cm.
- Chop the bell pepper into strips.
2
- Heat a light drizzle of olive oil in a large deep frying pan with a lid.
- Add the eggplant and bell pepper to the frying pan and season with salt. Fry with the lid on for 4 - 5 minutes over medium-high heat.
- Carefully transfer the egg to the water and boil for 5 - 6 minutes. Rinse the egg under cold water and set aside.
- In the meantime, dice the tomato.
3
- Add the tomato paste, diced tomato, Middle Eastern spices, fennel seeds, and BBQ spice rub to the pan with vegetables.
- Turn the heat to low and add the dried apricot and water for the sauce. Season with salt and pepper and simmer, covered, for 5 - 7 minutes.
- Transfer the flatbread to a parchment-lined baking sheet, then bake for 2 – 4 minutes.
- Finely chop the dill and mix it with the Greek yogurt in a small bowl, adding pepper and salt to taste.
4
- Remove the shell from the eggs and halve lengthways.
- Serve the stew on deep plates and drizzle with honey to taste.
- Top the stew with the herb yoghurt and the eggs. Drizzle with the chili oil to garnish.
- Break the Lebanese flatbread into pieces and serve alongside.
