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Harissa Beef Orecchiette with Roasted Eggplant

Name: Harissa Beef Orecchiette with Roasted Eggplant with yogurt & smoked paprika butter
Total time: 30 min
Yield: 2
Cuisine: Lebanese
Ingredients: 30 g Harissa; 1 sachet(s) Middle Eastern spice mix; 1 piece Onion; 2 piece Garlic; 1 pack Diced tomatoes with garlic & onion; 1 piece Eggplant; 100 g Organic full-fat yogurt; 1.5 teaspoon Smoked paprika; 200 g Seasoned beef mince; 180 g Orecchiette; to taste Honey [or plant-based alternative]; 2 tablespoon Olive oil; 40 g [Plant-based] butter; ½ piece Low sodium beef stock cube; to taste Salt and pepper

with yogurt & smoked paprika butter

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Calories

977 kcal

Protein

38.6g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Melk (inclusief lactose)
Gluten
Tarwe
Ei
Mosterd
Selderij
Soja
Gluten
Tarwe
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

15 g

Harissa

½ sachet(s)

Middle Eastern spice mix

½ piece

Onion

1 piece

Garlic

½ pack

Diced tomatoes with garlic & onion

½ piece

Eggplant

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

¾ teaspoon

Smoked paprika

100 g

Seasoned beef mince

(May be present: Ei, Mosterd, Selderij, Soja, Gluten, Tarwe)

90 g

Orecchiette

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

Not included in your delivery

to taste

Honey [or plant-based alternative]

1 tablespoon

Olive oil

20 g

[Plant-based] butter

¼ piece

Low sodium beef stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4088 kJ

Calories977 kcal

Fat49 g

Saturated Fat21.1 g

Carbohydrate90.6 g

Sugar23.7 g

Dietary Fiber11.4 g

Protein38.6 g

Salt4 g

Trans Fat0.5 g

Potassium539.3 mg

Calcium50.4 mg

Iron2.3 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.

Cooking Steps

Preheat the oven to 200°C.
Boil plenty of water in a pot or saucepan for the pasta.
Dice the eggplant into 2cm cubes, then transfer to a parchment-lined baking sheet and drizzle with olive oil.
Season with salt and pepper, then toss well to coat. Roast in the oven for 15 - 18 minutes.

Boil the pasta for 11 - 13 minutes.
Reserve some of the pasta water, then drain and set aside.
Chop the onion and crush or mince the garlic.

Heat a drizzle of olive oil in a large frying pan over medium-high heat.
Fry the mince for 3 minutes, separating it as you do so.
Add the onion and the garlic, then fry for 2 – 3 more minutes.

Add the harissa, the chopped tomatoes and the Middle Eastern spices.
Mix well to combine, then crumble in the stock cube (see pantry for amount).
Reduce the heat to low, then cover with the lid and allow to simmer for 10 – 12 minutes.

Melt the butter in a small saucepan over medium-high heat.
Stir in the smoked paprika, then immediately remove from the heat so as to prevent it from burning.

Stir the honey and half of the eggplant into the sauce, then season with salt and pepper.
Serve the pasta on deep plates, then top with the sauce, the yogurt and the rest of the eggplant
Drizzle with the smoked paprika butter to finish.