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; 2 tablespoon Water for the sauce; to taste Salt and pepper

with Greek-style cheese & tomato couscous

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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:

Gluten

•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: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)

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

1 tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3179 kJ

Calories760 kcal

Fat38.5 g

Saturated Fat8.8 g

Carbohydrate75.8 g

Sugar18.5 g

Dietary Fiber15.4 g

Protein23.1 g

Salt2.3 g

Potassium774 mg

Calcium34 mg

Iron1.3 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

•Oven Dish

•Pan with Lid

Cooking Steps

Preheat the oven to 200°C.
Crush or mince the garlic and transfer half to a bowl.
Add the Middle Eastern spices, the 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.

Transfer the tomatoes to an oven dish and drizzle with olive oil.
Season with salt and pepper, then toss well to coat.
Roast the eggplant for 15 minutes, then add the tomatoes to the oven and continue cooking for 12 - 15 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.
Stir in the tomato paste and fry for 1 - 2 more minutes, or until it 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.

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