What are the main ingredients in Chermoula Beef Mince & Aubergine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Chermoula Beef Mince & Aubergine

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

with a chickpea & date salad

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Photo of Chermoula Beef Mince & Aubergine

Serves 1

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.

Aubergine - 250g
White Wine Vinegar - 10ml
Chickpeas - 60g
Tomato - 1
Fresh Chives - 3g
Low Fat Plain Yoghurt - 50ml
Free-range Beef Mince - 150g
Onion - 1
Pesto Princess Chermoula Paste - 20ml
Tomato Paste - 15ml
Garlic Clove - 1
Pitted Dates - 15g

Download the Recipe

Serves 2

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.

Aubergine - 500g
White Wine Vinegar - 20ml
Chickpeas - 120g
Tomato - 1
Fresh Chives - 5g
Low Fat Plain Yoghurt - 100ml
Free-range Beef Mince - 300g
Onion - 1
Pesto Princess Chermoula Paste - 40ml
Tomato Paste - 30ml
Garlic Clove - 1
Pitted Dates - 30g

Download the Recipe

Serves 3

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.

Aubergine - 750g
White Wine Vinegar - 30ml
Chickpeas - 180g
Tomatoes - 2
Fresh Chives - 8g
Low Fat Plain Yoghurt - 150ml
Free-range Beef Mince - 450g
Onions - 2
Pesto Princess Chermoula Paste - 60ml
Tomato Paste - 45ml
Garlic Cloves - 2
Pitted Dates - 45g

Download the Recipe

Serves 4

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.