Perfectly oven-roasted aubergine halves form a savoury base and are topped with mouthwatering mince, enriched with chermoula & tomato paste. A dollop of chive-infused yoghurt adds a creamy finish. Plated with a side of chickpea salad and a sprinkle of chopped dates.
Chermoula Beef Mince & Aubergine
Chermoula Beef Mince & Aubergine
with a chickpea & date salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Aubergine
- Beef
- Chickpeas
- Free-Range Beef Mince
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- Low Fat Plain Yoghurt
- Onion
- Onions
- Pesto Princess Chermoula Paste
- Pitted Dates
- Tomato
- Tomato Paste
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROAST THE Aubergine
Preheat the oven to 220°C. Score the flesh side of the Aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine halves cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
PREP THE EXTRAS
In a salad bowl, combine the vinegar, a drizzle of olive oil, 5ml of sweetener, and seasoning. Toss through the drained Chickpeas, the diced tomato, ½ the chopped chives, and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season.
FRY THE 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).
CHERMOULA TIME
Add the diced Onions to the pan with the mince. Fry until soft, 3-4 minutes. Add the chermoula paste, the tomato paste, and the grated garlic. Fry until fragrant, 1-2 minutes. Mix in 100ml of water and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season.
WHAT A FEAST!
Plate the roasted Aubergine flesh-side up. Top with the chermoula mince and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates.
ROAST THE Aubergine
Preheat the oven to 220°C. Score the flesh side of the Aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine halves cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
PREP THE EXTRAS
In a salad bowl, combine the vinegar, a drizzle of olive oil, 10ml of sweetener, and seasoning. Toss through the drained Chickpeas, the diced tomato, ½ the chopped chives, and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season.
FRY THE 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, 4-5 minutes (shifting occasionally).
CHERMOULA TIME
Add the diced Onions to the pan with the mince. Fry until soft, 3-4 minutes. Add the chermoula paste, the tomato paste, and the grated garlic. Fry until fragrant, 1-2 minutes. Mix in 200ml of water and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season.
WHAT A FEAST!
Plate the roasted Aubergine flesh-side up. Top with the chermoula mince and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates.
ROAST THE Aubergine
Preheat the oven to 220°C. Score the flesh side of the Aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine halves cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway).
PREP THE EXTRAS
In a salad bowl, combine the vinegar, a drizzle of olive oil, 15ml of sweetener, and seasoning. Toss through the drained Chickpeas, the diced tomato, ½ the chopped chives, and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season.
FRY THE 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, 4-5 minutes (shifting occasionally).
CHERMOULA TIME
Add the diced Onions to the pan with the mince. Fry until soft, 4-5 minutes. Add the chermoula paste, the tomato paste, and the grated garlic. Fry until fragrant, 1-2 minutes. Mix in 300ml of water and simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
WHAT A FEAST!
Plate the roasted Aubergine flesh-side up. Top with the chermoula mince and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates.
ROAST THE Aubergine
Preheat the oven to 220°C. Score the flesh side of the Aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine halves cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway).
PREP THE EXTRAS
In a salad bowl, combine the vinegar, a drizzle of olive oil, 20ml of sweetener, and seasoning. Toss through the drained Chickpeas, the diced tomato, ½ the chopped chives, and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season.
FRY THE 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).
CHERMOULA TIME
Add the diced Onions to the pan with the mince. Fry until soft, 4-5 minutes. Add the chermoula paste, the tomato paste, and the grated garlic. Fry until fragrant, 1-2 minutes. Mix in 400ml of water and simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
WHAT A FEAST!
Plate the roasted Aubergine flesh-side up. Top with the chermoula mince and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates.
Frequently Asked Questions
What is the preparation time for Chermoula Beef Mince & Aubergine?
The preparation time for Chermoula Beef Mince & Aubergine with a chickpea & date salad is between 25 and 45 minutes.
What is the total time required to make Chermoula Beef Mince & Aubergine with a chickpea & date salad?
The total time required to make Chermoula Beef Mince & Aubergine with a chickpea & date salad is between 40 and 60 minutes.
How many servings does Chermoula Beef Mince & Aubergine provide?
4 servings
What are the main ingredients in Chermoula Beef Mince & Aubergine?
Aubergine, Beef, Chickpeas, Free-Range Beef Mince, Fresh Chives, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, Onion, Onions, Pesto Princess Chermoula Paste, Pitted Dates, Tomato, Tomato Paste, Tomatoes, White Wine Vinegar
What is the nutritional information of Chermoula Beef Mince & Aubergine?
Calories: 824, Carbs: 68 grams, Fat: grams, Protein: 41.7 grams, Sugar: 32.6 grams, Salt: 276 grams
How do I prepare Chermoula Beef Mince & Aubergine?
ROAST THE AUBERGINE: Preheat the oven to 220°C. Score the flesh side of the aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine halves cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). PREP THE EXTRAS: In a salad bowl, combine the vinegar, a drizzle of olive oil, 10ml of sweetener, and seasoning. Toss through the drained chickpeas, the diced tomato, ½ the chopped chives, and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season. FRY THE 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, 4-5 minutes (shifting occasionally). CHERMOULA TIME: Add the diced onions to the pan with the mince. Fry until soft, 3-4 minutes. Add the chermoula paste, the tomato paste, and the grated garlic. Fry until fragrant, 1-2 minutes. Mix in 200ml of water and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season. WHAT A FEAST!: Plate the roasted aubergine flesh-side up. Top with the chermoula mince and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates.
What should be prepared from my kitchen to make Chermoula Beef Mince & Aubergine?
Aubergine, Beef, Chickpeas, Free-Range Beef Mince, Fresh Chives, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, Onion, Onions, Pesto Princess Chermoula Paste, Pitted Dates, Tomato, Tomato Paste, Tomatoes, White Wine Vinegar
How many calories does Chermoula Beef Mince & Aubergine have?
824 calories
How much fat content does Chermoula Beef Mince & Aubergine have?
grams
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