Roasted Eggplant with Tahini Sauce
with Greek-style cheese & tomato couscous- Tarwe
- Gluten
- Melk (inclusief lactose)
- Ei
- Sesamzaad
- Amandelnoten
- Pinda's
- Soja
- May contain traces of allergens
- Selderij
- Noten
- Sesamzaad
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!"
Ingredients
75 g
Wholewheat couscous
(Contains: Tarwe, Gluten May be present: Soja)
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
1 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
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.
- Combine the tahini sauce with the water for the sauce.
- 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.
