Eggplant with Beef, Tahini & Pine Nuts
with harissa potatoes, fresh herbs & tomatoCalories
:
696 kcalProtein
:
28.5g proteinTotal
:
30 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Melk (inclusief lactose)
- Ei
- Sesamzaad
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Potatoes
½ sachet(s)
Garlic & herb seasoning
½ piece
Eggplant
½ piece
Onion
20 g
Tahini sauce
(Contains: Melk (inclusief lactose), Ei, Sesamzaad)
5 g
Pine nuts
½ sachet(s)
Middle Eastern spice mix
5 g
Fresh dill
5 g
Fresh flat leaf parsley
½ sachet(s)
Hello Harissa
½ piece
Tomato
100 g
Seasoned beef mince
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2913 kJ
Calories696 kcal
Fat37.5 g
Saturated Fat8.2 g
Carbohydrate63.2 g
Sugar13.4 g
Dietary Fiber10.9 g
Protein28.5 g
Salt2.5 g
Trans Fat0.4 g
Potassium1571.3 mg
Calcium60.4 mg
Iron2.2 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.
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the potatoes.
- Thoroughly wash the potatoes and then cut them into rough chunks. Parboil the potatoes for 5 - 7 minutes, then drain.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat and fry the potatoes for 20 - 22 minutes.
- Meanwhile, chop the onion.
Did you know... the potatoes in this recipe contain niacin, a vitamin that supports the maintenance of your skin.
2
- Heat a large clean frying pan over high heat. Toast the pine nuts for 1 minute or until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat.
- Fry the mince with the onion and the Middle Eastern spices for 2 minutes, separating the mince as you do so.
- Move the mince to one side of the pan.
3
- In the meantime, halve the eggplant lengthways and score the flesh in a criss-cross pattern, taking care not to pierce through the skin. Season with salt.
- Place the eggplant face-down on the empty side of the pan (or use a separate pan if necessary).
- Fry for 10 - 12 minutes over medium heat, covered.
4
- Finely chop the fresh herbs in the meantime.
- In a small bowl, combine the tahini sauce with a splash of water.
5
- To the potatoes, add the garlic & herb seasoning, the Hello Harissa* and the fresh herbs.
- Toss well to coat and fry for 30 seconds.
- Dice the tomato.
*Take care, this ingredient is spicy! Use as preferred.
6
- Serve the potatoes on plates with the eggplant alongside.
- Top the eggplant with the mince and the tomato.
- Drizzle the eggplant with the tahini sauce and garnish with the pine nuts to finish.
