eCook Meal
Vegetarian Aubergine Chilli
with a green leaf salad & toasted almonds
Aubergine is pan fried with a beautiful combination of onion, garlic, a special spicy rub, kidney beans, and tomato passata. The saucy aubergine is served with a toasted almond & greens salad. Finished with a zesty lemon crème.
Serving guide
Choose your portion size.
LET’S START
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY TOMATO Aubergine
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Aubergine pieces until lightly charred, 6-8 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 150ml of water, and simmer until reduced and cooked through, 10-12 minutes (shifting occasionally). In the final 2-3 minutes, mix through the drained beans, a sweetener, and seasoning. Remove from the heat, cover, and set aside.
ZESTY CREAMY DRESSING
In a small bowl, combine the crème fraîche with ¼ of the lemon juice and seasoning. Set aside.
NUTTY SALAD
To a salad bowl, add the shredded leaves. Toss through ½ the toasted nuts, ½ the drained Feta, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside.
ALL TOGETHER
Plate up the saucy Aubergine, crumble over the remaining feta, and serve the dressed salad alongside. Dollop with the lemon crème and scatter with the remaining nuts.
LET’S START
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY TOMATO Aubergine
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Aubergine pieces until lightly charred, 6-8 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of water, and simmer until reduced and cooked through, 10-12 minutes (shifting occasionally). In the final 2-3 minutes, mix through the drained beans, a sweetener, and seasoning. Remove from the heat, cover, and set aside.
ZESTY CREAMY DRESSING
In a small bowl, combine the crème fraîche with ¼ of the lemon juice and seasoning. Set aside.
NUTTY SALAD
To a salad bowl, add the shredded leaves. Toss through ½ the toasted nuts, ½ the drained Feta, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside.
ALL TOGETHER
Plate up the saucy Aubergine, crumble over the remaining feta, and serve the dressed salad alongside. Dollop with the lemon crème and scatter with the remaining nuts.
LET’S START
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY TOMATO Aubergine
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Aubergine pieces until lightly charred, 8-10 minutes (shifting occasionally). Add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 450ml of water, and simmer until reduced and cooked through, 12-15 minutes (shifting occasionally). In the final 2-3 minutes, mix through the drained beans, a sweetener, and seasoning. Remove from the heat, cover, and set aside.
ZESTY CREAMY DRESSING
In a small bowl, combine the crème fraîche with ¼ of the lemon juice and seasoning. Set aside.
NUTTY SALAD
To a salad bowl, add the shredded leaves. Toss through ½ the toasted nuts, ½ the drained Feta, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside.
ALL TOGETHER
Plate up the saucy Aubergine, crumble over the remaining feta, and serve the dressed salad alongside. Dollop with the lemon crème and scatter with the remaining nuts.
LET’S START
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY TOMATO Aubergine
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Aubergine pieces until lightly charred, 8-10 minutes (shifting occasionally). Add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 600ml of water, and simmer until reduced and cooked through, 12-15 minutes (shifting occasionally). In the final 2-3 minutes, mix through the drained beans, a sweetener, and seasoning. Remove from the heat, cover, and set aside.
ZESTY CREAMY DRESSING
In a small bowl, combine the crème fraîche with ¼ of the lemon juice and seasoning. Set aside.
NUTTY SALAD
To a salad bowl, add the shredded leaves. Toss through ½ the toasted nuts, ½ the drained Feta, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside.
ALL TOGETHER
Plate up the saucy Aubergine, crumble over the remaining feta, and serve the dressed salad alongside. Dollop with the lemon crème and scatter with the remaining nuts.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R159.51
for 4 servings · R39.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Aubergine needs 1 kgPallada Brinjal Avg 400 g 400 g at R16.00 · 2.5× packsR40.00
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Kidney Beans needs 480 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Spicy Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Aubergine Chilli?
The preparation time for Vegetarian Aubergine Chilli with a green leaf salad & toasted almonds is between 25 and 40 minutes.
What is the total time required to make Vegetarian Aubergine Chilli with a green leaf salad & toasted almonds?
The total time required to make Vegetarian Aubergine Chilli with a green leaf salad & toasted almonds is between 40 and 55 minutes.
How many servings does Vegetarian Aubergine Chilli provide?
4 servings
What are the main ingredients in Vegetarian Aubergine Chilli?
Almonds, Aubergine, Creme Fraiche, Feta, Garlic, Green Leaves, Kidney Beans, Lemon Juice, Onion, Spicy Rub, Tomato Passata
What is the nutritional information of Vegetarian Aubergine Chilli?
Calories: 655, Carbs: 58 grams, Fat: grams, Protein: 26.4 grams, Sugar: 21.8 grams, Salt: 1069 grams
How do I prepare Vegetarian Aubergine Chilli?
ALL TOGETHER: Plate up the saucy aubergine, crumble over the remaining feta, and serve the dressed salad alongside. Dollop with the lemon crème and scatter with the remaining nuts. NUTTY SALAD: To a salad bowl, add the shredded leaves. Toss through ½ the toasted nuts, ½ the drained feta, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside. LET’S START: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ZESTY CREAMY DRESSING: In a small bowl, combine the crème fraîche with ¼ of the lemon juice and seasoning. Set aside. SPICY TOMATO AUBERGINE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the aubergine pieces until lightly charred, 6-8 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of water, and simmer until reduced and cooked through, 10-12 minutes (shifting occasionally). In the final 2-3 minutes, mix through the drained beans, a sweetener, and seasoning. Remove from the heat, cover, and set aside.
What should be prepared from my kitchen to make Vegetarian Aubergine Chilli?
Almonds, Aubergine, Creme Fraiche, Feta, Garlic, Green Leaves, Kidney Beans, Lemon Juice, Onion, Spicy Rub, Tomato Passata
How many calories does Vegetarian Aubergine Chilli have?
655 calories
How much fat content does Vegetarian Aubergine Chilli have?
grams