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Marrakesh Eggplant

Marrakesh Eggplant

Marrakesh Eggplant

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Both eggplants and couscous are thirsty little things – they’re just waiting for a delicious flavour profile that they can suck up and bring to life! This Marrakesh inspired medley is enlivened with a myriad of North African flavours – you’ll be transported to the bazaar from the first bite.

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½

red onion

2

garlic

1

eggplant

½ tsp

cumin

2

tomatoes

1 tin

chickpeas

150 g

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 tub

yoghurt

(Contains: Milk;)

1 tbs

coriander

1

lemon

Not included in your delivery

3 tbs

olive oil

2 tbs

red wine vinegar

¼ cup

white wine

150 ml

boiling water

salt

pepper

Nutritional Values

per serving

Calories2000 kcal

Fat6 g

of which saturates0.9 g

Carbohydrate68.2 g

of which sugars21 g

Protein23.9 g

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

•Pot

•Bowl

•Fork

Cooking Steps

Add the eggplant and cook

1

In a large pan heat the olive oil over a medium-high heat. Add the red onion and the garlic and cook for 2 minutes, being careful not to burn the garlic. Add the eggplant to the pan and cook for 5 minutes on each side until golden and soft - you may need to add extra olive oil because of how thirsty eggplant tends to be!

Add the cumin

2

Add the cumin to the pan and stir for 1 minute or until fragrant. Now add the tomatoes, chickpeas, red wine vinegar, and the white wine, cover the pot with a lid and cook for 10 minutes or until the tomatoes have softened and everything has fused together. Season with salt and pepper along the way.

Cook the couscous

3

Place the couscous in a bowl and pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove wrap and then begin to fluff the couscous with a fork. Season well with salt and pepper.

Sprinkle with fresh coriander

4

Divide the couscous and eggplant braise between bowls, top with a dollop of yoghurt and then garnish with a good sprinkle of fresh coriander and some lemon juice for a nice fresh taste. Enjoy!

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