eCook Meal
Vegetarian Chermoula Aubergine
with a chickpea & tomato salad
A flavourful, veggie-forward feast for the eyes and the palate, Chef! Scored oven-roasted aubergine is plated with lentils that have soaked up a concentrated Pesto Princess Chermoula Paste & tomato paste sauce, dotted with silky onion & garlic. Dolloped with creamy yoghurt, sweet dates, and served with a crunchy chickpea salad.
Serving guide
Choose your portion size.
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
In a salad bowl, combine the vinegar, a drizzle of olive oil, 5ml of sweetener, and seasoning. Add the drained Chickpeas, the diced tomato, and ½ the chopped chives. Toss to combine and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season.
CHERMOULA LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onions and 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 the drained lentils. Simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season.
EAT!
Plate the roasted Aubergine flesh-side up. Top with the chermoula lentils and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates.
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
In a salad bowl, combine the vinegar, a drizzle of olive oil, 10ml of sweetener, and seasoning. Add the drained Chickpeas, the diced tomato, and ½ the chopped chives. Toss to combine and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season.
CHERMOULA LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onions and 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 the drained lentils. Simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season.
EAT!
Plate the roasted Aubergine flesh-side up. Top with the chermoula lentils and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates.
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
In a salad bowl, combine the vinegar, a drizzle of olive oil, 15ml of sweetener, and seasoning. Add the drained Chickpeas, the diced tomato, and ½ the chopped chives. Toss to combine and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season.
CHERMOULA LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onions and 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 300ml of water and the drained lentils. Simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener, and season.
EAT!
Plate the roasted Aubergine flesh-side up. Top with the chermoula lentils and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates.
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
In a salad bowl, combine the vinegar, a drizzle of olive oil, 20ml of sweetener, and seasoning. Add the drained Chickpeas, the diced tomato, and ½ the chopped chives. Toss to combine and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season.
CHERMOULA LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onions and 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 400ml of water and the drained lentils. Simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener, and season.
EAT!
Plate the roasted Aubergine flesh-side up. Top with the chermoula lentils 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
R160.40
for 4 servings · R40.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Aubergine needs 1 kgPallada Brinjal Avg 400 g 400 g at R16.00 · 2.5× packsR40.00
-
Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
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
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Pitted Dates needs 60 gZamli Dates 500 g 500 g at R97.99 · 12% of packR11.76
-
Tomato Paste needs 60 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Tinned Lentils
- Pesto Princess Chermoula Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Chermoula Aubergine?
The preparation time for Vegetarian Chermoula Aubergine with a chickpea & tomato salad is between 20 and 40 minutes.
What is the total time required to make Vegetarian Chermoula Aubergine with a chickpea & tomato salad?
The total time required to make Vegetarian Chermoula Aubergine with a chickpea & tomato salad is between 40 and 60 minutes.
How many servings does Vegetarian Chermoula Aubergine provide?
4 servings
What are the main ingredients in Vegetarian Chermoula Aubergine?
Aubergine, Chickpeas, Fresh Chives, Garlic, Onion, Pesto Princess Chermoula Paste, Pitted Dates, Tinned Lentils, Tomato, Tomato Paste, White Wine Vinegar, Yoghurt
What is the nutritional information of Vegetarian Chermoula Aubergine?
Calories: 612, Carbs: 90 grams, Fat: grams, Protein: 26.6 grams, Sugar: 31.9 grams, Salt: 217 grams
How do I prepare Vegetarian Chermoula Aubergine?
PREP: In a salad bowl, combine the vinegar, a drizzle of olive oil, 10ml of sweetener, and seasoning. Add the drained chickpeas, the diced tomato, and ½ the chopped chives. Toss to combine and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season. EAT!: Plate the roasted aubergine flesh-side up. Top with the chermoula lentils and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates. 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). CHERMOULA LENTILS: Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onions and 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 the drained lentils. Simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season.
What should be prepared from my kitchen to make Vegetarian Chermoula Aubergine?
Aubergine, Chickpeas, Fresh Chives, Garlic, Onion, Pesto Princess Chermoula Paste, Pitted Dates, Tinned Lentils, Tomato, Tomato Paste, White Wine Vinegar, Yoghurt
How many calories does Vegetarian Chermoula Aubergine have?
612 calories
How much fat content does Vegetarian Chermoula Aubergine have?
grams