Fusion Fusilli with Middle-Eastern minced Beef & Eggplant

Fusion Fusilli with Middle-Eastern minced Beef & Eggplant

with Parmigiano Reggiano, cherry tomatoes & parsley

The word fusilli derived from the Italian word fuso, which means spindle. This is because a thin stick or spindle is used to shape this pasta.

Tags:
Extra Veggies
•High Protein
Allergens:
Wheat
•Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

90 g

Wholewheat fusilli

(Contains Wheat May be present Egg, Lupin, Mustard, Soy)

½ piece

Eggplant

½ piece

Garlic

½ can

Tinned cherry tomatoes

½ piece

Parmigiano Reggiano DOP

(Contains Milk)

½ piece

Onion

5 g

Fresh flat leaf parsley

(May be present Celery)

½ sachet(s)

Middle Eastern spice mix

100 g

Seasoned beef mince

(May be present Gluten, Egg, Mustard, Celery, Soy)

Not included in your delivery

½ tablespoon

Olive oil

2 teaspoon

Balsamic vinegar

200 milliliters

Water

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3134 kJ
Calories749 kcal
Fat27.1 g
Saturated Fat10.6 g
Carbohydrate81 g
Sugar22.3 g
Dietary Fiber13.3 g
Protein38 g
Salt2 g
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

•Large Frying Pan
•Casserole

Cooking Steps

1
  • Chop the onion and crush or mince the garlic.
  • Dice the eggplant into 1cm cubes.

Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.

2
  • Heat half of the olive oil in a large frying pan over high heat. Fry the mince for 3 minutes, separating it as you do so.
  • Add the eggplant and fry for 6 - 8 more minutes. 
  • Add half of the Middle Eastern spices and fry for 2 more minutes.
3
  • Heat the rest of the olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 2 - 3 minutes.
  • Deglaze with the balsamic vinegar, then pour in the water (see pantry for amounts).
  • Add the cherry tomatoes and crush them so as to release the juices.
  • Add the pasta, the honey and the rest of the Middle Eastern spices. Simmer for 10 - 12 minutes.
4
  • Meanwhile, grate the Parmigiano Reggiano and chop the parsley.
  • Transfer the mince and eggplant to the pasta. Mix well to combine and season to taste with salt and pepper.
  • Serve the pasta on deep plates and garnish with the Parmigiano Reggiano and the parsley.