Roasted Eggplant
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Roasted Eggplant

Roasted Eggplant

with Feta and Chermoula Freekeh

We’re not lying when we say that as we read the name of this recipe, our stomachs rumbled a lot! If you think you’ll have left overs from this one - you’re mistaken. You’re gonna want to get this in your belly!

Allergens:
Gluten
Sulphites
Milk
Mustard
Sesame

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 2 people
Baby Eggplant

2 unit

Baby Eggplant

Garlic

10 g

Garlic

Red Onion

113 g

Red Onion

Freekeh

170 g

Freekeh

(Contains Gluten)

Vegetable Broth Concentrate

1 unit

Vegetable Broth Concentrate

Balsamic Vinegar

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

Feta Cheese, crumbled

½ cup

Feta Cheese, crumbled

(Contains Milk)

Cucumber

1 unit

Cucumber

Mint

7 g

Mint

Lemon

1 unit

Lemon

Whole Grain Mustard

1 tsp

Whole Grain Mustard

(Contains Mustard)

Chermoula Spice Blend

2 tbsp

Chermoula Spice Blend

(Contains Sesame, Sulphites)

Not included in your delivery

Oil*

unit

Oil*

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Nutrition Values

Energy (kJ)0 kJ
Calories583 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber19 g
Protein20 g
Cholesterol33 mg
Sodium796 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Baking Sheet
Small Bowl

Cooking Steps

1

Preheat the oven to 400°F. (To roast the eggplant.) Start prepping when the oven comes up to temperature!

Slice the eggplant
2

Prep: Wash and dry all produce. Slice the eggplant in half lengthwise. Mince or grate the garlic. Rinse the freekeh.

3

Cook the freekeh: Heat a medium pot over medium heat. Add a drizzle of oil, then the garlic. Cook until fragrant, 30 sec. Add the freekeh, half the spice blend, broth concentrate and 21/2 cups of salted water. Cover and simmer, until freekeh is tender, 15-18 min.

4

Start roasting the eggplant: Meanwhile, add the eggplant halves, cut-side down on lightly oiled baking sheet. Roast in the oven until, golden-brown, 8-9 min.

5

Caramelize the onions: Meanwhile, heat a medium pan over medium heat. Add a drizzle of of oil, then onions. Cook, stirring occasionally, until softened, 4-5 min. Reduce heat to low, then add 1 tbsp vinegar. Cook, stirring occasionally, until slightly caramelized, 18-20 min.

6

Meanwhile, in a small bowl, combine the remaining spice blend with a pinch of salt and pepper and a drizzle of oil. Turn the eggplant halves over. Brush the cut-side with the spiced oil mixture and sprinkle with feta. Return to the oven and continue roasting until fork tender, 8-9 min.

Chop the cucumber and mint
7

Make the cucumber-mint salad: Meanwhile, zest, then juice the lemon. Chop the cucumber into 1/2-inch cubes. Roughly chop the mint leaves. In a large bowl whisk the lemon juice, lemon zest and 1 tsp mustard with a drizzle of oil. Stir in the cucumber and mint. Season with salt and pepper.

8

Finish and serve: Serve your eggplant on a bed of freekeh with your cucumber-mint salad and caramelized onion on top. Enjoy!