eCook Meal
Za’atar Ostrich & Smoky Baba Ganoush
with roasted carrot, red onion & pumpkin seeds
Feel like spicing things up for dinner tonight? Then this is the recipe to try. A fancy smear of creamy baba ganoush is topped with Middle-Eastern spiced ostrich goulash. Finished with roasted carrots, a dressed green salad and a sprinkling of fresh parsley. You’ll go far with this za’atar dish, Chef!
Serving guide
Choose your portion size.
UBER YUM Aubergine
Preheat the oven to 220°C. Line a baking tray with tinfoil. Brush the cut sides of the Aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 35-40 minutes. When the aubergine is halfway done, add the whole, unpeeled garlic clove and roast for the remaining time.
VEGGIE WEDGES
Slice the peeled Carrot into wedges. On a separate roasting tray, spread out the carrot and red onion wedges. Coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway. When there are 2-3 minutes remaining, sprinkle over the pumpkin seeds and roast for the remaining time.
IT’S A ZA’ATAR BAZAAR
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich goulash for 4-5 minutes until crispy, shifting as they colour. In the final minute, add in a knob of butter (optional) and sprinkle over the za’atar. To ensure the best results, fry them in batches in a single layer. Remove from the pan and set aside to rest for 3 minutes.
FAB BABA GANOUSH
When the roast veg is ready, scrape the flesh of the Aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini (to taste), the juice of 1 lemon wedge, and seasoning. Set aside.
STOMACH GROWLING YET?
Toss the roasted Carrot and onions with ½ the finely chopped Parsley, lemon zest and seasoning. In a separate bowl, combine the rinsed green leaves, a drizzle of oil, and some seasoning.
A MIDDLE-EASTERN MEDLEY
Smear the baba ganoush over one side of the plate. Top with the za’atar Ostrich bites and sprinkle over the remaining chopped parsley. Side with the lemony roasted carrots, dressed green leaves and any remaining lemon wedges. Delish!
UBER YUM Aubergine
Preheat the oven to 220°C. Line a baking tray with tinfoil. Brush the cut sides of the Aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. When the aubergine is halfway done, add the whole, unpeeled garlic cloves and roast for the remaining time.
VEGGIE WEDGES
Slice the peeled carrots into wedges. On a separate roasting tray, spread out the Carrot and red onion wedges. Coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway. When there are 2-3 minutes remaining, sprinkle over the pumpkin seeds and roast for the remaining time.
IT’S A ZA’ATAR BAZAAR
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich goulash for 4-5 minutes until crispy, shifting as they colour. In the final minute, add in a knob of butter (optional) and sprinkle over the za’atar. To ensure the best results, fry them in batches in a single layer. Remove from the pan and set aside to rest for 3 minutes.
FAB BABA GANOUSH
When the roast veg is ready, scrape the flesh of the Aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini (to taste), the juice of 2 lemon wedges, and seasoning. Set aside.
STOMACH GROWLING YET?
Toss the roasted Carrot and onions with ½ the finely chopped Parsley, lemon zest and seasoning. In a separate bowl, combine the rinsed green leaves, a drizzle of oil, and some seasoning.
A MIDDLE-EASTERN MEDLEY
Smear the baba ganoush over one side of the plate. Top with the za’atar Ostrich bites and sprinkle over the remaining chopped parsley. Side with the lemony roasted carrots, dressed green leaves and any remaining lemon wedges. Delish!
UBER YUM Aubergine
Preheat the oven to 220°C. Line a baking tray with tinfoil. Brush the cut sides of the Aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. When the aubergine is halfway done, add the whole, unpeeled garlic cloves and roast for the remaining time.
VEGGIE WEDGES
Slice the peeled carrots into wedges. On a separate roasting tray, spread out the Carrot and red onion wedges. Coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway. When there are 2-3 minutes remaining, sprinkle over the pumpkin seeds and roast for the remaining time.
IT’S A ZA’ATAR BAZAAR
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich goulash for 5-6 minutes until crispy, shifting as they colour. In the final minute, add in a knob of butter (optional) and sprinkle over the za’atar. To ensure the best results, fry them in batches in a single layer. Remove from the pan and set aside to rest for 3 minutes.
FAB BABA GANOUSH
When the roast veg is ready, scrape the flesh of the Aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini (to taste), the juice of 3 lemon wedges, and seasoning. Set aside.
STOMACH GROWLING YET?
Toss the roasted Carrot and onions with ½ the finely chopped Parsley, lemon zest and seasoning. In a separate bowl, combine the rinsed green leaves, a drizzle of oil, and some seasoning.
A MIDDLE-EASTERN MEDLEY
Smear the baba ganoush over one side of the plate. Top with the za’atar Ostrich bites and sprinkle over the remaining chopped parsley. Side with the lemony roasted carrots, dressed green leaves and any remaining lemon wedges. Delish!
UBER YUM Aubergine
Preheat the oven to 220°C. Line a baking tray with tinfoil. Brush the cut sides of the Aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. When the aubergine is halfway done, add the whole, unpeeled garlic cloves and roast for the remaining time.
VEGGIE WEDGES
Slice the peeled carrots into wedges. On a separate roasting tray, spread out the Carrot and red onion wedges. Coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway. When there are 2-3 minutes remaining, sprinkle over the pumpkin seeds and roast for the remaining time.
IT’S A ZA’ATAR BAZAAR
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich goulash for 5-6 minutes until crispy, shifting as they colour. In the final minute, add in a knob of butter (optional) and sprinkle over the za’atar. To ensure the best results, fry them in batches in a single layer. Remove from the pan and set aside to rest for 3 minutes.
FAB BABA GANOUSH
When the roast veg is ready, scrape the flesh of the Aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini (to taste), the juice of 4 lemon wedges, and seasoning. Set aside.
STOMACH GROWLING YET?
Toss the roasted Carrot and onions with ½ the finely chopped Parsley, lemon zest and seasoning. In a separate bowl, combine the rinsed green leaves, a drizzle of oil, and some seasoning.
A MIDDLE-EASTERN MEDLEY
Smear the baba ganoush over one side of the plate. Top with the za’atar Ostrich bites and sprinkle over the remaining chopped parsley. Side with the lemony roasted carrots, dressed green leaves and any remaining lemon wedges. Delish!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R217.00
for 4 servings · R54.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Za'atar needs 60 mlZa'atar Blend 45 g R41.99 · whole pack (size can't be divided)R41.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Tahini needs 40 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Free-range Ostrich Goulash
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Za’atar Ostrich & Smoky Baba Ganoush?
The preparation time for Za’atar Ostrich & Smoky Baba Ganoush with roasted carrot, red onion & pumpkin seeds is between 20 and 35 minutes.
What is the total time required to make Za’atar Ostrich & Smoky Baba Ganoush with roasted carrot, red onion & pumpkin seeds?
The total time required to make Za’atar Ostrich & Smoky Baba Ganoush with roasted carrot, red onion & pumpkin seeds is between 50 and 65 minutes.
How many servings does Za’atar Ostrich & Smoky Baba Ganoush provide?
4 servings
What are the main ingredients in Za’atar Ostrich & Smoky Baba Ganoush?
Aubergine, Carrot, Garlic, Green Leaves, Lemon, Ostrich, Ostrich Goulash, Parsley, Pumpkin Seeds, Red Onion, Tahini, Za'atar
What is the nutritional information of Za’atar Ostrich & Smoky Baba Ganoush?
Calories: 526, Carbs: 56 grams, Fat: grams, Protein: 42.4 grams, Sugar: 26.8 grams, Salt: 199 grams
How do I prepare Za’atar Ostrich & Smoky Baba Ganoush?
FAB BABA GANOUSH: When the roast veg is ready, scrape the flesh of the aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini (to taste), the juice of 2 lemon wedges, and seasoning. Set aside. STOMACH GROWLING YET?: Toss the roasted carrot and onions with ½ the finely chopped parsley, lemon zest and seasoning. In a separate bowl, combine the rinsed green leaves, a drizzle of oil, and some seasoning. UBER YUM AUBERGINE: Preheat the oven to 220°C. Line a baking tray with tinfoil. Brush the cut sides of the aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. When the aubergine is halfway done, add the whole, unpeeled garlic cloves and roast for the remaining time. IT’S A ZA’ATAR BAZAAR: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich goulash for 4-5 minutes until crispy, shifting as they colour. In the final minute, add in a knob of butter (optional) and sprinkle over the za’atar. To ensure the best results, fry them in batches in a single layer. Remove from the pan and set aside to rest for 3 minutes. A MIDDLE-EASTERN MEDLEY: Smear the baba ganoush over one side of the plate. Top with the za’atar ostrich bites and sprinkle over the remaining chopped parsley. Side with the lemony roasted carrots, dressed green leaves and any remaining lemon wedges. Delish! VEGGIE WEDGES: Slice the peeled carrots into wedges. On a separate roasting tray, spread out the carrot and red onion wedges. Coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway. When there are 2-3 minutes remaining, sprinkle over the pumpkin seeds and roast for the remaining time.
What should be prepared from my kitchen to make Za’atar Ostrich & Smoky Baba Ganoush?
Aubergine, Carrot, Garlic, Green Leaves, Lemon, Ostrich, Ostrich Goulash, Parsley, Pumpkin Seeds, Red Onion, Tahini, Za'atar
How many calories does Za’atar Ostrich & Smoky Baba Ganoush have?
526 calories
How much fat content does Za’atar Ostrich & Smoky Baba Ganoush have?
grams