Sticky Ginger-Glazed Eggplant with Feta & Harissa
over bulgur with fresh herbs, almonds & tomato sauce- Tarwe
- Gluten
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Noten
- Sesamzaad
Recipe Developer Steffi: "Deliciously soft eggplant in 15 minutes? Absolutely! By steaming the eggplant, it becomes silky-soft. The honey-ginger dressing adds sweetness, which pairs well with the spicy harissa!"
Ingredients
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ piece
Onion
½
Tomato paste
15 g
Harissa
½ sachet(s)
Hello Harissa
½ piece
Eggplant
125 g
Mini Roma tomatoes
½ sachet(s)
Ground cumin
5 g
Dill, mint & flat leaf parsley
50 g
Feta
(Contains: Melk (inclusief lactose))
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
5 g
Ginger paste
Not included in your delivery
1.25 tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Transfer the bulgur to a pot or saucepan and submerge with water, then crumble in the stock cube (see pantry for amount).
- Bring to the boil and cook the bulgur for 10 minutes until done.
- Drain the bulgur and return to the pot, then stir in the cumin.
- Season to taste with salt and pepper, then set aside.
- Halve the eggplant lengthways and score the flesh in a criss-cross pattern, taking care not to pierce through the skin. Season with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the eggplant face-down for 2 minutes.
- Add a splash of water, then cover with the lid and steam for 7 minutes.
- In a small bowl, combine the ginger paste with the honey and a drizzle of olive oil.
- Coat the eggplant with the honey-ginger dressing and fry for 1 more minute.
- Chop the onion and halve the tomatoes.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 2 minutes. Add the Hello Harissa* and the tomatoes, then fry for 5 more minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Add the tomato paste and fry for 1 more minute, then deglaze with a splash of water.
- Roughly chop the almonds and the fresh herbs.
- Serve the bulgur on deep plates, topped with the tomato sauce and the eggplant. Crumble over the cheese and drizzle with the harissa.
- Finish with the almonds and the fresh herbs.
