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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R279.00
for 4 servings · R69.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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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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Spice Blend needs 60 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Tzatziki needs 200 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
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Red Wine needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Free-range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Kale, Lamb Mince, Onion, 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, Kale, Lamb Mince, Onion, 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