Roasted Eggplant with Tahini Sauce

Name: Roasted Eggplant with Tahini Sauce with Greek-style cheese & tomato couscous
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 150 g Wholewheat couscous; 2 piece Garlic; 1 piece Onion; 1 piece Eggplant; ½ Tomato paste; 250 g Red cherry tomatoes; 1 sachet(s) African-inspired spice mix; 40 g Tahini sauce; 10 g Fresh flat leaf parsley & mint; 50 g Greek-style cheese; 20 g Salted almonds; 1 sachet(s) Middle Eastern spice mix; 350 milliliters Low sodium vegetable stock; 3 tablespoon Olive oil; 1 teaspoon Balsamic vinegar; to taste Salt and pepper

with Greek-style cheese & tomato couscous

View our plans

Recipe Developer Sarah: "I love Middle Eastern cuisine: aromatic, heart-warming dishes with balanced flavours. In this dish I was able to combine this with my favourite vegetable, the eggplant!"

Tags:

Veggie

•Extra Veggies

Allergens:

Tarwe

•Melk (inclusief lactose)

•Ei

•Sesamzaad

•Amandelnoten

•Pinda's

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

75 g

Wholewheat couscous

(Contains: Tarwe May be present: Soja, Lupine, Mosterd)

1 piece

Garlic

½ piece

Onion

½ piece

Eggplant

Tomato paste

125 g

Red cherry tomatoes

½ sachet(s)

African-inspired spice mix

20 g

Tahini sauce

(Contains: Melk (inclusief lactose), Ei, Sesamzaad)

5 g

Fresh flat leaf parsley & mint

(May be present: Selderij)

25 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

10 g

Salted almonds

(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)

½ sachet(s)

Middle Eastern spice mix

Not included in your delivery

175 milliliters

Low sodium vegetable stock

1.5 tablespoon

Olive oil

½ teaspoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3169 kJ

Calories758 kcal

Fat38 g

Saturated Fat8.9 g

Carbohydrate75.7 g

Sugar19 g

Dietary Fiber15.6 g

Protein22.9 g

Salt2.2 g

Potassium549 mg

Calcium22.8 mg

Iron0.7 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

•Bowl

•Baking Sheet with Baking Paper

•Pan with Lid

•Oven Dish

Cooking Steps

Preheat the oven to 200°C. Crush or mince the garlic and transfer half to a bowl. Add the Middle Eastern spices, balsamic vinegar and a drizzle of olive oil. Season to taste with salt and pepper, then mix well to combine. Quarter the eggplant lengthways and coat it with the oil, then transfer to a parchment-lined baking sheet. Roast in the oven for 30 minutes.

In the meantime, chop the onion and prepare the stock. Heat a drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the onion with the rest of the garlic for 2 - 3 minutes, then stir in the tomato paste and fry for 1 - 2 minutes or until the tomato paste turns crimson.

Deglaze with the stock and bring to the boil. Stir in the couscous, then remove from the heat and allow to stand until step 5, covered.

Transfer the cherry tomatoes to an oven dish and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Roast alongside the eggplant during the final 12 - 15 minutes of cooking time.

Finely chop the parsley and mint. Roughly chop the almonds. Stir the roasted cherry tomatoes and the African-inspired spices into the couscous, then season to taste with salt and pepper.

Stir 1 tbsp water per person into the tahini sauce. Serve the tomato couscous on plates and top with the eggplant. Drizzle with the tahini sauce and crumble over the Greek-style cheese. Garnish with the fresh herbs and the almonds.

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