Veggie , Quick 25 min - No Protein - Potato - use NID: Potato Spice Mix
with eggplant, courgette and baby potatoesCalorieën
:
536 kcalEiwit
:
15.8g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Gluten
- Tarwe
- Soja
- Pinda's
- Noten
- Sesamzaad
- Kan sporen van allergenen bevatten
- Selderij
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
200 gram
Krieltjes
½ stuk(s)
Aubergine
½ stuk(s)
Courgette
¼ bosje(s)
Bosui
1 stuk(s)
Knoflookteen
1 tl
Verse gember
20 gram
Witte miso
(Bevat: Gluten, Tarwe, Soja)
½ zakje(s)
Hello Umami
10 gram
Ongezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)
1 bakje(s)
Pindakaas
(Bevat: Pinda's Kan bevatten: Noten)
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
Zelf toevoegen
50 ml
Water
1 el
Zonnebloemolie
1 tl
[Zoutarme] sojasaus
½ el
Wittewijnazijn
½ tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Instructies
1
- Boil plenty of water in a pot or saucepan. Wash the baby potatoes and cut them in half, or any larger ones into quarters and boil for 12 - 15 minutes, then drain and set aside.
- Cut the eggplant into bite-sized pieces and boil along for the last 4 - 5 minutes, then drain.
2
- Finely chop the scallions and separate the white part from the greens.
- Grate or mince the garlic. Peel the ginger and then mince it or use a microplane as preferred.
- Dice the courgette.
- Heat a drizzle of sunflower oil in a wok or large deep frying pan over medium-high heat and fry the white parts of the scallions, ginger, garlic and courgette for 2 - 3 minutes.
3
- Add the potatoes and eggplant and fry for a further 2 minutes.
- Then, add the miso, peanut butter, soy sauce (1tsp pp), umami mix, vinegar, honey and water and mix well. Bring to a boil and cook for 3 minutes. Season with (salt and) pepper.
- Crush or roughly chop the peanuts.
4
- Serve the potatoes and vegetables with their sauce in deep plates.
- Top with the peanuts and green parts of the scallions.
