We roast the eggplant and remove the flesh which we cook down with onion and garlic until soft. We then add the chopped tomatoes and flavour the dish with cumin, paprika and cayenne before mixing with fresh coriander and a squeeze of lemon juice.
Eggplant, garlic, coriander,cumin, olive oil, red onion, diced tomatoes, caster sugar, paprika, cayenne pepper, lemon juice, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G (RAW) | PER 2 PERSON SMALL SIZE | |
| ENERGY | 201.7kj | 1166.5kj |
| PROTEIN | 1.1g | 6.3g |
| FAT TOTAL | 2.9g | 16.8g |
| SATURATED | 0.4g | 2.3g |
| CARBS | 3.3g | 19.1g |
| - SUGARS | 3.1g | 18g |
| SODIUM | 153.8mg | 889.5mg |
Small:
Serves two adults, with accompaniments
Large:
Serves four adults, with accompaniments
Serve with Moroccan marinated barramundi, warm cous cous salad or some fresh chopped tomatoes with parsley and lemon juice.
DEFROST INFORMATION: Defrost before reheating. Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, reheat as above, cook and consume within 48 hours.
Pierce the film and microwave for 4 (from defrosted) to 10 minutes (from frozen). Peel back the film, mix gently, then microwave for a further 2 minutes. Serve with our lemongrass and turmeric tenderloins, herby felafel or Syrian Chicken.
