Moroccan-Style Eggplant and Fennel Stew
with curried couscous and citrusy mint yogurt- Amandelnoten
- Noten
- Gluten
- Tarwe
- Selderij
- Mosterd
- Melk (inclusief lactose)
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
- May contain traces of allergens
This recipe provides 424 grams of vegetables per portion.
Ingredients
½ piece
Eggplant
½ piece
Fennel
½ piece
Red onion
1 piece
Garlic
10 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
Ras el hanout
100 g
Passata
65 g
Red cherry tomatoes
75 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Lupine, Soja)
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
20 g
Dried apricot pieces
(May be present: Pinda's, Noten, Sesamzaad, Soja)
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ piece
Lemon
5 g
Fresh mint
(May be present: Selderij)
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
100 milliliters
Low sodium mushroom or vegetable stock
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Cut the eggplant into cubes. Cut the fennel in half and remove the tough core. Slice the fennel.
- Cut the onion into half rings. Crush or mince the garlic.
- Heat a lidded deep frying pan without any oil over medium-high heat. Toast the shaved almonds for 1 - 2 minutes.
- Heat the same pan over medium-high heat with a drizzle of olive oil and fry the onion, garlic, Middle Eastern spice mix and ras el hanout for 1 - 2 minutes.
- Add the fennel and eggplant. Fry for 5 - 7 minutes with the lid on and stir regularly. Season with salt and pepper.
- Add the passata and 50 ml of water per person.
- Halve the cherry tomatoes and add to the stew. Season with salt and pepper and simmer the stew on low heat until serving.
- Take the pot with stock off the heat once the water is boiling and add the couscous, raisins, dried apricots and curry powder.
- Stir well, then cover with the lid and leave to soak for 10 minutes. Stir through the couscous with a fork.
- Wash and zest the lemon.
- Cut the lemon into wedges.
- Remove the mint leaves from their stems and roughly chop.
- In a small bowl, mix the Greek yogurt with the juice of 1 lemon wedge per person, lemon zest and mint.
- Season with salt and pepper.
- Serve the couscous on deep plates.
- Serve the eggplant and fennel stew on top.
- Top with the lemon and mint yogurt.
- Garnish with the shaved almonds.
