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 Ostrich Mince & Aubergine
Chermoula Ostrich Mince & Aubergine
with a chickpea & tomato salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Aubergine
- Chickpeas
- Free-range Ostrich Mince
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- Low Fat Plain Yoghurt
- Onion
- Onions
- Ostrich
- Pesto Princess Chermoula Paste
- Pitted Dates
- Tomato
- Tomato Paste
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
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). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
PREP THE EXTRAS
In a salad bowl, combine the vinegar, a drizzle of olive oil, 5ml [10ml]|#7DA0D7 of sweetener, and seasoning. Add the Chickpeas, the tomato, and ½ the chives. Toss to combine 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, 3-5 minutes (shifting occasionally).
CHERMOULA TIME
Add the Onion to the pan with the mince. Fry until soft, 3-4 minutes. Add the chermoula paste, the Tomato paste, and the garlic. Fry until fragrant, 1-2 minutes. Mix in 100ml [200ml]|#7DA0D7 of water. Bring to a boil and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, 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 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). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
PREP THE EXTRAS
In a salad bowl, combine the vinegar, a drizzle of olive oil, 5ml [10ml]|#7DA0D7 of sweetener, and seasoning. Add the Chickpeas, the tomato, and ½ the chives. Toss to combine 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, 3-5 minutes (shifting occasionally).
CHERMOULA TIME
Add the Onion to the pan with the mince. Fry until soft, 3-4 minutes. Add the chermoula paste, the Tomato paste, and the garlic. Fry until fragrant, 1-2 minutes. Mix in 100ml [200ml]|#7DA0D7 of water. Bring to a boil and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, 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 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). Alternatively, air fry at 200°C until cooked through, 30-35 minutes (shifting halfway).
PREP THE EXTRAS
In a salad bowl, combine the vinegar, a drizzle of olive oil, 5ml [10ml]|#7DA0D7 of sweetener, and seasoning. Add the Chickpeas, the tomato, and ½ the chives. Toss to combine 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 Onions to the pan with the mince. Fry until soft, 3-4 minutes. Add the chermoula paste, the tomato paste, and the garlic. Fry until fragrant, 1-2 minutes. Mix in 300ml [400ml]|#7DA0D7 of water. Bring to a boil and simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener, 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 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). Alternatively, air fry at 200°C until cooked through, 30-35 minutes (shifting halfway).
PREP THE EXTRAS
In a salad bowl, combine the vinegar, a drizzle of olive oil, 5ml [10ml]|#7DA0D7 of sweetener, and seasoning. Add the Chickpeas, the tomato, and ½ the chives. Toss to combine 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 Onions to the pan with the mince. Fry until soft, 3-4 minutes. Add the chermoula paste, the tomato paste, and the garlic. Fry until fragrant, 1-2 minutes. Mix in 300ml [400ml]|#7DA0D7 of water. Bring to a boil and simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener, 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 dates.
Frequently Asked Questions
What is the preparation time for Chermoula Ostrich Mince & Aubergine?
The preparation time for Chermoula Ostrich Mince & Aubergine with a chickpea & tomato salad is between 25 and 45 minutes.
What is the total time required to make Chermoula Ostrich Mince & Aubergine with a chickpea & tomato salad?
The total time required to make Chermoula Ostrich Mince & Aubergine with a chickpea & tomato salad is between 40 and 60 minutes.
How many servings does Chermoula Ostrich Mince & Aubergine provide?
4 servings
What are the main ingredients in Chermoula Ostrich Mince & Aubergine?
Aubergine, Chickpeas, Free-range Ostrich Mince, Fresh Chives, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, Onion, Onions, Ostrich, Pesto Princess Chermoula Paste, Pitted Dates, Tomato, Tomato Paste, Tomatoes, White Wine Vinegar
What is the nutritional information of Chermoula Ostrich Mince & Aubergine?
Calories: 693, Carbs: 68 grams, Fat: grams, Protein: 45.8 grams, Sugar: 32.5 grams, Salt: 279 grams
How do I prepare Chermoula Ostrich 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). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). PREP THE EXTRAS: In a salad bowl, combine the vinegar, a drizzle of olive oil, 5ml [10ml]|#7DA0D7 of sweetener, and seasoning. Add the chickpeas, the tomato, and ½ the chives. Toss to combine 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, 3-5 minutes (shifting occasionally). CHERMOULA TIME: Add the onion to the pan with the mince. Fry until soft, 3-4 minutes. Add the chermoula paste, the tomato paste, and the garlic. Fry until fragrant, 1-2 minutes. Mix in 100ml [200ml]|#7DA0D7 of water. Bring to a boil and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, 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 dates.
What should be prepared from my kitchen to make Chermoula Ostrich Mince & Aubergine?
Aubergine, Chickpeas, Free-range Ostrich Mince, Fresh Chives, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, Onion, Onions, Ostrich, Pesto Princess Chermoula Paste, Pitted Dates, Tomato, Tomato Paste, Tomatoes, White Wine Vinegar
How many calories does Chermoula Ostrich Mince & Aubergine have?
693 calories
How much fat content does Chermoula Ostrich Mince & Aubergine have?
grams
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