What a relief to have UCOOK take away the woes and worries of what to cook for dinner tonight, Chef! Simply follow this recipe and watch the culinary creation happen, from your oven & stove to the dinner table. Oven-roasted aubergine is the delicious base for Mmmmoroccan-spiced beef mince, which has been infused with the smokiness of paprika, the tanginess of tomato passata & the decadence of red wine.
Moroccan-Spiced Lamb & Aubergine
Moroccan-Spiced Lamb & Aubergine
with kale & tzatziki
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
ROAST
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
SAUCY MINCE
Add the Onion to the mince and fry until soft, 5-6 minutes. Mix in the spice blend and fry until fragrant, 30-60 seconds. Add the wine and cook until it evaporates. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until reduced and thickened, 12-15 minutes.
Kale
When the saucy mince has 2-3 minutes to go, mix in the Kale and cook until slightly wilted. Remove from the heat, add a sweetener (to taste), and seasoning.
DINNER IS READY
Dish up the Aubergine, side with the loaded Moroccan-spice mince, and finish with dollops of tzatziki. Dig in, Chef!
ROAST
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
SAUCY MINCE
Add the Onion to the mince and fry until soft, 5-6 minutes. Mix in the spice blend and fry until fragrant, 30-60 seconds. Add the wine and cook until it evaporates. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until reduced and thickened, 12-15 minutes.
Kale
When the saucy mince has 2-3 minutes to go, mix in the Kale and cook until slightly wilted. Remove from the heat, add a sweetener (to taste), and seasoning.
DINNER IS READY
Dish up the Aubergine, side with the loaded Moroccan-spice mince, and finish with dollops of tzatziki. Dig in, Chef!
ROAST
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
SAUCY MINCE
Add the Onion to the mince and fry until soft, 5-6 minutes. Mix in the spice blend and fry until fragrant, 30-60 seconds. Add the wine and cook until it evaporates. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes.
Kale
When the saucy mince has 4-5 minutes to go, mix in the Kale and cook until slightly wilted. Remove from the heat, add a sweetener (to taste), and seasoning.
DINNER IS READY
Dish up the Aubergine, side with the loaded Moroccan-spice mince, and finish with dollops of tzatziki. Dig in, Chef!
ROAST
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
SAUCY MINCE
Add the Onion to the mince and fry until soft, 5-6 minutes. Mix in the spice blend and fry until fragrant, 30-60 seconds. Add the wine and cook until it evaporates. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes.
Kale
When the saucy mince has 4-5 minutes to go, mix in the Kale and cook until slightly wilted. Remove from the heat, add a sweetener (to taste), and seasoning.
DINNER IS READY
Dish up the Aubergine, side with the loaded Moroccan-spice mince, and finish with dollops of tzatziki. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Moroccan-Spiced Lamb & Aubergine?
The preparation time for Moroccan-Spiced Lamb & Aubergine with kale & tzatziki is between 25 and 40 minutes.
What is the total time required to make Moroccan-Spiced Lamb & Aubergine with kale & tzatziki?
The total time required to make Moroccan-Spiced Lamb & Aubergine with kale & tzatziki is between 40 and 60 minutes.
How many servings does Moroccan-Spiced Lamb & Aubergine provide?
4 servings
What are the main ingredients in Moroccan-Spiced Lamb & Aubergine?
Aubergine, Free-range Lamb Mince, Kale, Onion, Onions, Red Wine, Spice Blend, Tomato Passata, Tzatziki
What is the nutritional information of Moroccan-Spiced Lamb & Aubergine?
Calories: 686, Carbs: 45.4 grams, Fat: grams, Protein: 49.5 grams, Sugar: 25.7 grams, Salt: 795.3 grams
How do I prepare Moroccan-Spiced Lamb & Aubergine?
DINNER IS READY: Dish up the aubergine, side with the loaded Moroccan-spice mince, and finish with dollops of tzatziki. Dig in, Chef! KALE: When the saucy mince has 2-3 minutes to go, mix in the kale and cook until slightly wilted. Remove from the heat, add a sweetener (to taste), and seasoning. SAUCY MINCE: Add the onion to the mince and fry until soft, 5-6 minutes. Mix in the spice blend and fry until fragrant, 30-60 seconds. Add the wine and cook until it evaporates. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until reduced and thickened, 12-15 minutes. MINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). ROAST: Preheat the oven to 220°C. Spread the aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Moroccan-Spiced Lamb & Aubergine?
Aubergine, Free-range Lamb Mince, Kale, Onion, Onions, Red Wine, Spice Blend, Tomato Passata, Tzatziki
How many calories does Moroccan-Spiced Lamb & Aubergine have?
686 calories
How much fat content does Moroccan-Spiced Lamb & Aubergine have?
grams
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