Name: Middle Eastern-Style Stir Fry with Sweet Potato and Vegan Mince with eggplant and yoghurt
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 300 g Diced sweet potato; 1 piece Eggplant; 1 piece Red onion; 1 piece Garlic; 1 piece Romano pepper; 1 piece Tomato; 150 g Vegan mince; 10 g Fresh flat leaf parsley; 1 sachet(s) Middle Eastern spice mix; 50 g Organic full-fat yogurt; 2 tablespoon Olive oil; ½ piece Low sodium vegetable stock cube; 1 tablespoon Extra virgin olive oil; to taste Salt and pepper

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Recipes

Middle Eastern-Style Stir Fry with Sweet Potato and Vegan Mince

with eggplant and yoghurt

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Tags:

Veggie

Allergens:

Soja

•Gerst

•Gluten

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

150 g

Diced sweet potato

½ piece

Eggplant

½ piece

Red onion

½ piece

Garlic

½ piece

Romano pepper

½ piece

Tomato

75 g

Vegan mince

(Contains: Soja, Gerst, Gluten May be present: Haver, Mosterd, Rogge, Selderij, Tarwe, Gluten)

5 g

Fresh flat leaf parsley

(May be present: Selderij)

½ sachet(s)

Middle Eastern spice mix

25 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

Olive oil

¼ piece

Low sodium vegetable stock cube

½ tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2014 kJ

Calories481 kcal

Fat22.3 g

Saturated Fat4 g

Carbohydrate45.7 g

Sugar16.7 g

Dietary Fiber17 g

Protein18.1 g

Salt1.6 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

•Immersion blender

•Small Bowl

Cooking Steps

Dice the eggplant into cubes not thicker than 2cm. Season with salt.
Cut the onion into quarters. Crush or mince the garlic.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
Add the eggplant and fry for 6 - 8 minutes or until done, tossing halfway.

Meanwhile, heat a drizzle of olive oil in a large frying pan on medium-high and fry the sweet potato for 10 - 12 minutes or until crispy and done. Season with salt and pepper.
Cut the Romano pepper into strips. Roughly chop the tomato.
Add the Romano pepper and the vegan mince and fry with the eggplant for 3 - 4 minutes.

Using an immersion blender, mix the tomato with the stock cube, garlic and half of the Middle Eastern spice mix until you reach a smooth texture.
Roughly chop the parsley.
In a small bowl, mix the yoghurt with half of the parsley, add a drizzle of extra virgin olive oil and a splash of water. Season with salt and pepper to taste.

Stir the mixed tomatoes into the vegetables.
Add the sweet potato and the other half of the Middle Eastern spice mix to the vegetables. Fry for another minute. Season with salt and pepper
Serve on deep plates and drizzle the yoghurt with parsley over it.
Top with the rest of the parsley.

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