eCook Meal
Chermoula Beef Mince & Aubergine
with a chickpea & date salad
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R256.17
for 4 servings · R64.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Free-range Beef Mince needs 600 gRegular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Tomato Paste needs 60 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Pitted Dates needs 60 gZamli Dates 500 g 500 g at R97.99 · 12% of packR11.76
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Chermoula Paste
Shopping
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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, Beef Mince, Chickpeas, Fresh Chives, Garlic, Onion, Pesto Princess Chermoula Paste, Pitted Dates, Tomato, Tomato Paste, White Wine Vinegar, Yoghurt
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, Beef Mince, Chickpeas, Fresh Chives, Garlic, Onion, Pesto Princess Chermoula Paste, Pitted Dates, Tomato, Tomato Paste, White Wine Vinegar, Yoghurt
How many calories does Chermoula Beef Mince & Aubergine have?
824 calories
How much fat content does Chermoula Beef Mince & Aubergine have?
grams