eCook Meal
Hake Goujons & Crispy Aubergine
with a caper & dill tartar sauce
You will be a fan of this recipe as soon you taste the panko crumb-coated, Italian-spiced fans of aubergine, served with crispy hake goujons. The homemade caper & dill tartar sauce is the perfect sauce for this seafood dish and the tangy cabbage & apple slaw balances the creaminess of this meal with a satisfactory crunch.
Serving guide
Choose your portion size.
AMAZING AUBS
Preheat the oven to 200°C. Whisk 1 egg in a bowl. Prepare another shallow dish containing the panko crumb and the paprika mix. Cut the Aubergine in half lengthwise, keeping the stem intact. Make thin slits along the aubergine, stopping before the stem so it stays connected, then fan out the slices. Coat the aubergine in the egg, ensuring all the slits are fully coated. Then coat in the paprika-panko mix. Place on a tray drizzled with oil, and bake for 20-25 minutes, turning once halfway through, until golden and crispy.
GO-GO GOUJONS
When the Aubergine has 8-10 minutes remaining, put the goujons in the oven on a separate baking tray. Roast in the hot oven for the remaining time, until crisp. Alternatively, air fry at 200°C until crispy, 8-10 minutes (shifting halfway).
TASTY TARTAR SAUCE
In a bowl, combine the Mayo, Capers (to taste) and ½ of the dill. Add some black pepper, mix to combine and set aside.
ONTO THE SLAW
To a large salad bowl, add the apple cider vinegar, mustard and a generous drizzle of olive oil. Whisk together so a light emulsification forms. Toss through the Cabbage and apple. Season and set aside.
WHAT A TREAT
Plate up the tangy slaw, served with the golden aubergines and crispy hake goujons. Serve the tartar sauce on the side for dunking. Dinner is served, Chef!
AMAZING AUBS
Preheat the oven to 200°C. Whisk 1 egg in a bowl. Prepare another shallow dish containing the panko crumb and the paprika mix. Cut the Aubergine in half lengthwise, keeping the stem intact. Make thin slits along the aubergine, stopping before the stem so it stays connected, then fan out the slices. Coat the aubergine in the egg, ensuring all the slits are fully coated. Then coat in the paprika-panko mix. Place on a tray drizzled with oil, and bake for 20-25 minutes, turning once halfway through, until golden and crispy.
GO-GO GOUJONS
When the Aubergine has 8-10 minutes remaining, put the goujons in the oven on a separate baking tray. Roast in the hot oven for the remaining time, until crisp. Alternatively, air fry at 200°C until crispy, 8-10 minutes (shifting halfway).
TASTY TARTAR SAUCE
In a bowl, combine the Mayo, Capers (to taste) and ½ of the dill. Add some black pepper, mix to combine and set aside.
ONTO THE SLAW
To a large salad bowl, add the apple cider vinegar, mustard and a generous drizzle of olive oil. Whisk together so a light emulsification forms. Toss through the Cabbage and apple. Season and set aside.
WHAT A TREAT
Plate up the tangy slaw, served with the golden aubergines and crispy hake goujons. Serve the tartar sauce on the side for dunking. Dinner is served, Chef!
AMAZING AUBS
Preheat the oven to 200°C. Whisk 2 eggs in a bowl. Prepare another shallow dish containing the panko crumb and the paprika mix. Cut the Aubergine in half lengthwise, keeping the stem intact. Make thin slits along the aubergine, stopping before the stem so it stays connected, then fan out the slices. Coat the aubergine in the egg, ensuring all the slits are fully coated. Then coat in the paprika-panko mix. Place on a tray drizzled with oil, and bake for 25-30 minutes, turning once halfway through, until golden and crispy.
GO-GO GOUJONS
When the Aubergine has 10-12 minutes remaining, put the goujons in the oven on a separate baking tray. Roast in the hot oven for the remaining time, until crisp. Alternatively, air fry at 200°C until crispy, 10-12 minutes (shifting halfway).
TASTY TARTAR SAUCE
In a bowl, combine the Mayo, Capers (to taste) and ½ of the dill. Add some black pepper, mix to combine and set aside.
ONTO THE SLAW
To a large salad bowl, add the apple cider vinegar, mustard and a generous drizzle of olive oil. Whisk together so a light emulsification forms. Toss through the Cabbage and apple. Season and set aside.
WHAT A TREAT
Plate up the tangy slaw, served with the golden aubergines and crispy hake goujons. Serve the tartar sauce on the side for dunking. Dinner is served, Chef!
AMAZING AUBS
Preheat the oven to 200°C. Whisk 2 eggs in a bowl. Prepare another shallow dish containing the panko crumb and the paprika mix. Cut the Aubergine in half lengthwise, keeping the stem intact. Make thin slits along the aubergine, stopping before the stem so it stays connected, then fan out the slices. Coat the aubergine in the egg, ensuring all the slits are fully coated. Then coat in the paprika-panko mix. Place on a tray drizzled with oil, and bake for 25-30 minutes, turning once halfway through, until golden and crispy.
GO-GO GOUJONS
When the Aubergine has 10-12 minutes remaining, put the goujons in the oven on a separate baking tray. Roast in the hot oven for the remaining time, until crisp. Alternatively, air fry at 200°C until crispy, 10-12 minutes (shifting halfway).
TASTY TARTAR SAUCE
In a bowl, combine the Mayo, Capers (to taste) and ½ of the dill. Add some black pepper, mix to combine and set aside.
ONTO THE SLAW
To a large salad bowl, add the apple cider vinegar, mustard and a generous drizzle of olive oil. Whisk together so a light emulsification forms. Toss through the Cabbage and apple. Season and set aside.
WHAT A TREAT
Plate up the tangy slaw, served with the golden aubergines and crispy hake goujons. Serve the tartar sauce on the side for dunking. Dinner is served, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R234.09
for 4 servings · R58.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Cabbage needs 200 gChinese Cabbage 300 g 300 g at R29.99 · 67% of packR19.99
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Wholegrain Mustard needs 20 mlMaille Wholegrain Mustard 210 g R70.99 · whole pack (size can't be divided)R70.99
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Apple Cider Vinegar needs 40 mlApple Cider Vinegar 250 ml 250 ml at R41.99 · 16% of packR6.72
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R67.99 · 1% of packR0.87
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Mayo needs 200 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 44% of packR50.55
Not in the Woolies basket — source these elsewhere:
- Fish Hake Goujon
- Paprika Mix
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hake Goujons & Crispy Aubergine?
The preparation time for Hake Goujons & Crispy Aubergine with a caper & dill tartar sauce is between 25 and 45 minutes.
What is the total time required to make Hake Goujons & Crispy Aubergine with a caper & dill tartar sauce?
The total time required to make Hake Goujons & Crispy Aubergine with a caper & dill tartar sauce is between 40 and 65 minutes.
How many servings does Hake Goujons & Crispy Aubergine provide?
4 servings
What are the main ingredients in Hake Goujons & Crispy Aubergine?
Apple, Apple Cider Vinegar, Apples, Aubergine, Cabbage, Capers, Fish Hake Goujon, Fish Hake Goujons, Fresh Dill, Mayo, Panko Breadcrumbs, Paprika Mix, Wholegrain Mustard
What is the nutritional information of Hake Goujons & Crispy Aubergine?
Calories: 903, Carbs: 99 grams, Fat: grams, Protein: 23.2 grams, Sugar: 39.3 grams, Salt: 1211 grams
How do I prepare Hake Goujons & Crispy Aubergine?
WHAT A TREAT: Plate up the tangy slaw, served with the golden aubergines and crispy hake goujons. Serve the tartar sauce on the side for dunking. Dinner is served, Chef! ONTO THE SLAW: To a large salad bowl, add the apple cider vinegar, mustard and a generous drizzle of olive oil. Whisk together so a light emulsification forms. Toss through the cabbage and apple. Season and set aside. TASTY TARTAR SAUCE: In a bowl, combine the mayo, capers (to taste) and ½ of the dill. Add some black pepper, mix to combine and set aside. GO-GO GOUJONS: When the aubergine has 8-10 minutes remaining, put the goujons in the oven on a separate baking tray. Roast in the hot oven for the remaining time, until crisp. Alternatively, air fry at 200°C until crispy, 8-10 minutes (shifting halfway). AMAZING AUBS: Preheat the oven to 200°C. Whisk 1 egg in a bowl. Prepare another shallow dish containing the panko crumb and the paprika mix. Cut the aubergine in half lengthwise, keeping the stem intact. Make thin slits along the aubergine, stopping before the stem so it stays connected, then fan out the slices. Coat the aubergine in the egg, ensuring all the slits are fully coated. Then coat in the paprika-panko mix. Place on a tray drizzled with oil, and bake for 20-25 minutes, turning once halfway through, until golden and crispy.
What should be prepared from my kitchen to make Hake Goujons & Crispy Aubergine?
Apple, Apple Cider Vinegar, Apples, Aubergine, Cabbage, Capers, Fish Hake Goujon, Fish Hake Goujons, Fresh Dill, Mayo, Panko Breadcrumbs, Paprika Mix, Wholegrain Mustard
How many calories does Hake Goujons & Crispy Aubergine have?
903 calories
How much fat content does Hake Goujons & Crispy Aubergine have?
grams