Eggplant with Greek-Style Cheese & Tahini Sauce
over tomato couscous with almonds & fresh herbs- Tarwe
- Melk (inclusief lactose)
- Ei
- Sesamzaad
- Amandelnoten
- Pinda's
- Soja
- Lupine
- Mosterd
- May contain traces of allergens
- Selderij
- Noten
- Sesamzaad
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Ingredients
75 g
Wholewheat couscous
(Contains: Tarwe May be present: Soja, Lupine, Mosterd)
1 piece
Garlic
½ piece
Onion
½ piece
Eggplant
¼
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
Utensils
Cooking Steps
If you don't have an air fryer, go to step 3!
- Cut the eggplant lengthways into eighths, then transfer to the air fryer basket.
- Air-fry for 8 minutes at 200°C.
- Meanwhile, crush or mince the garlic and transfer half of it to a bowl.
- Add the Middle Eastern spices, the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper. Mix well, then use this to coat the eggplant.
- Air-fry the eggplant for 4 minutes (see Tip).
- Transfer the cherry tomatoes to a bowl and drizzle with olive oil. Season with salt and pepper, then transfer to the air fryer basket.
- Air-fry alongside the eggpplant for 10 minutes at 190°C.
Tip: cooking time may vary according to your air fryer model.
You can now skip ahead to step 5!
- Preheat the oven to 200°C.
- Quarter the eggplant lengthways. 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 with salt and pepper. Mix well, then use this to coat the eggplant.
- Transfer the eggplant to a parchment-lined baking sheet. Roast in the oven for 15 minutes.
- Transfer the cherry tomatoes to an oven dish and drizzle with olive oil.
- Season with salt and pepper, then toss well to coat.
- Transfer to the oven and roast alongside the eggplant for 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, then stir in the tomato paste and fry for 1 - 2 minutes or until crimson.
- Deglaze with the stock and bring to the boil, then add the couscous.
- Remove from the heat and allow to stand, covered.
- Finely chop the fresh herbs. Roughly chop the almonds.
- Stir the cherry tomatoes and the African-inspired spices into the couscous.
- 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.
