Serdakh: Georgian Style Braised Aubergines

Name: Serdakh: Georgian Style Braised Aubergines with Herby Couscous and Greek Style Cheese
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Aubergine; 125 grams Baby Plum Tomatoes; 2 unit(s) Garlic Clove**; 1 unit(s) Red Onion; 1 bunch(es) Flat Leaf Parsley; 1 sachet(s) Roasted Spice and Herb Blend; 1 sachet(s) Dried Basil; 30 grams Vegetable Stock Paste; 180 grams Couscous; 50 grams Greek Style Salad Cheese; 30 grams Butter; 1 tsp Sugar for the Sauce; 100 milliliter(s) Water for the Sauce; 200 milliliter(s) Water for the Couscous

with Herby Couscous and Greek Style Cheese

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Serdakh refers to the aubergines of this dish. Browning the aubergines first, caramelising the garlic in butter and then braising in the oven is the key to the flavour and texture of this dish. We've added some cheese too to provide a salty contrast for the delicate aubergine. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Veggie

•New

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Aubergine

(May contain traces of: Celery)

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove**

1 unit(s)

Red Onion

1 bunch(es)

Flat Leaf Parsley

1 sachet(s)

Roasted Spice and Herb Blend

1 sachet(s)

Dried Basil

30 grams

Vegetable Stock Paste

180 grams

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

30 grams

Butter

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

200 milliliter(s)

Water for the Couscous

Nutritional information

Energy (kJ)2704 kJ

Energy (kcal)646 kcal

Fat21.7 g

of which saturates12.1 g

Carbohydrate92.5 g

of which sugars20.8 g

Dietary Fibre14.9 g

Protein21 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Oven dish

•Medium Saucepan

•Lid

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, quarter lengthways, then cut into large 4cm pieces.

Heat a large frying pan on high heat with enough oil to coat the bottom of the pan. When hot, add the aubergine, season with salt and pepper, then cook until charred, 10-12 mins.

Turn only every couple of mins - this will result in the aubergine picking up some nice colour. TIP: Cook the aubergine in batches and add more oil to the pan if needed.

While the aubergine cooks, halve the baby plum tomatoes.

Peel and thinly slice the garlic.

Halve, peel and chop the red onion into 1cm pieces.

Roughly chop the parsley (stalks and all).

Once the aubergine is charred, transfer to a deep, large ovenproof dish.

Pop your (now empty) frying pan back on medium heat and ad d the butter (see pantry for amount).

Allow to melt, then add the sliced garlic, roasted spice and herb blend and dried basil. Cook for 30 secs.

Add the sugar and water for the sauce (see pantry for both amounts) and stir in half the vegetable stock paste until dissolved. Bring to the boil, then remove from the heat.

Nestle the tomato halves in with the aubergine pieces, then pour over the stock.

Bake on the middle shelf of your oven until the aubergine is really tender, 20-25 mins. Halfway through, give the mixture a gentle stir to turn the veg.