Name: SuperQuick: 10 min - pork - no pasta - try: 123 - try to use EID: yoghurtdressing with eggplant, cherry tomatoes and shallot
Total time: 10 min
Yield: 2
Cuisine: 0
Ingredients: 200 gram Varkensreepjes met Oosterse kruiden; 150 gram Volkoren couscous; 30 gram Zwarteknoflookmarinade; 1 stuk(s) Aubergine; 1 stuk(s) Sjalot; 250 gram Rode cherrytomaten; 1 stuk(s) Limoen; 1 zakje(s) Midden-Oosterse kruidenmix; 10 gram Verse munt; 40 gram Tahinsaus; 30 gram Gefrituurde uitjes; 350 ml Zoutarme groentebouillon; 1 el Zonnebloemolie; naar smaak Extra vierge olijfolie; 2 tl Honing [of plantaardig alternatief]; naar smaak Peper en zout

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Recepten

SuperQuick: 10 min - pork - no pasta - try: 123 - try to use EID: yoghurtdressing

with eggplant, cherry tomatoes and shallot

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

MET MAGNETRON

Allergenen :

Tarwe

•Melk (inclusief lactose)

•Ei

•Sesamzaad

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd10 minuten

oventijd10 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

100 gram

Varkensreepjes met Oosterse kruiden

75 gram

Volkoren couscous

15 gram

Zwarteknoflookmarinade

½ stuk(s)

Aubergine

½ stuk(s)

Sjalot

125 gram

Rode cherrytomaten

½ stuk(s)

Limoen

½ zakje(s)

Midden-Oosterse kruidenmix

5 gram

Verse munt

20 gram

Tahinsaus

15 gram

Gefrituurde uitjes

Zelf toevoegen

175 ml

Zoutarme groentebouillon

½ el

Zonnebloemolie

naar smaak

Extra vierge olijfolie

1 tl

Honing [of plantaardig alternatief]

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3254 kJ

Energie (kcal)778 kcal

Vetten28.8 g

waarvan verzadigd8 g

Koolhydraten85.6 g

waarvan suikers25.2 g

Vezels15.6 g

Eiwitten39.8 g

Zout2.8 g

Potassium458.8 mg

Calcium43.1 mg

Iron0.6 mg

Benodigdheden

•Pan met deksel

•Koekenpan

•Vershoudfolie

•Kom

Instructies

Prepare the stock in a pot or saucepan.
Transfer the couscous to the stock, cover and allow to stand for 8 minutes.
Mix in the black garlic marinade and season to taste with salt and pepper.

Cut the eggplant lengthways into 6 baton-shaped wedges.
Transfer them to a microwave-safe bowl, sprinkle with half of the Middle Eastern spices, and cover with plastic wrap.
Cook on high for 4 - 5 minutes in the microwave. The eggplant should be totally soft, so if there are any firm bits, keep cooking for 1 - 2 minutes.
Heat a drizzle of sunflower oil in a frying pan over high heat. Fry the pork strips with the rest of the Middle Eastern spices for 2 - 3 minutes, or until done. Add a drizzle of honey and turn off the heat.

Did you know...eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.

Meanwhile, halve the cherry tomatoes, thinly slice the shallot, roughly chop the fresh herbs and transfer them to a bowl.
Cut the lime into 6 wedges and squeeze the juice of 1 wedge per person into the bowl with tomatoes.
Add extra virgin olive oil to taste to the tomatoes, mix well and season with salt and pepper.

Serve the couscous in bowls, top with the pork strips, eggplant and tomato salad.
Drizzle over the tahini sauce, garnish with the crispy onions and serve with the rest of the lime wedges.