Middle Eastern Eggplant with Pistachio Nuts
with feta and lemon yogurt- Gluten
- Tarwe
- Melk (inclusief lactose)
- Noten
- Pistachenoten
- Sesamzaad
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
- Sesamzaad
- Noten
- Pinda's
- Selderij
This recipe provides 250 gram of vegetables per portion.
Ingredients
1 piece
Eggplant
Ā½ sachet(s)
Middle Eastern spice mix
75 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
Ā¼ piece
Lemon
40 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
20 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
5 g
Fresh flat leaf parsley
(May be present: Selderij)
Ā½ sachet(s)
Za'atar
(Contains: Sesamzaad)
20 g
Arugula
25 g
Feta
(Contains: Melk (inclusief lactose))
Not included in your delivery
Ā½ tablespoon
Olive oil
125 milliliters
Water
ā piece
Low sodium vegetable stock cube
1.5 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200Ā°C.
- Cut the eggplant lengthways into 1cm thick slices, then transfer to a parchment-lined baking sheet.
- In a small bowl, mix the Middle Eastern-style spices with a drizzle of olive oil, then rub this over the eggplant. Season with salt and pepper to taste.
- Roast the eggplant for 18 - 20 minutes.
- Boil the water in a saucepan and crumble in the stock cube (see pantry for amounts).
- Put the couscous in a bowl, pour over the stock and mix well. Cover the bowl and leave to soak for 10 minutes.
- Stir through the couscous with a fork to fluff up the grains.
- Thoroughly wash the lemon, then zest it and cut it into 4 wedges.
- Put the yogurt in a small bowl and mix with the lemon zest. Season with salt and pepper to taste.
- Roughly chop the pistachios (see Tip).
Tip: put the pistachios in the oven with the eggplant for 3 - 5 minutes for a nice toasted flavour.
- Finely chop the flat leaf parsley, and set some aside to use as a garnish.
- In a small bowl, make a dressing by mixing the parsley and za'atar with the extra virgin olive oil (see pantry for amount) and the juice of 1 lemon wedge per person.
Did you know... fresh flat leaf parsley is not only great as a garnish, but that just 5g of parsley contains 50% of the recommended daily allowance of vitamin K?
- Mix the dressing with the couscous.
- Season with salt and pepper to taste.
- Place the eggplant on one side of the plate, and serve the couscous next to it.
- Serve the arugula on top and crumble over the feta.
- Garnish with the rest of the parsley, the lemon yogurt and the pistachios.
