Serdakh: Georgian Style Braised Aubergines
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Serdakh: Georgian Style Braised Aubergines

Serdakh: Georgian Style Braised Aubergines

with Herby Couscous and Greek Style Cheese

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
Calorie Smart
New
Allergens:
Cereals containing gluten
Milk

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.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Aubergine

(May contain 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 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

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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 Fiber14.9 g
Protein21 g
Salt3.97 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

Char the Aubergine
1

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.

Prep Time
2

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). 

Make the Stock
3

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.

Bake your Serdakh
4

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.

Cook the Couscous
5

While the aubergine bakes, heat a drizzle of oil in a medium saucepan on medium heat. 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until softened, 5-7 mins. 

Once softened, pour in the water for the couscous (see pantry for amount) and the remaining vegetable stock paste and bring to the boil.

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Finish and Serve
6

When everything's ready, fluff up the couscous with a fork and stir in half the parsley.

Share the parsley couscous between your bowls and top with your baked aubergine serdakh.

Crumble over the Greek style salad cheese and remaining parsley to finish.

Enjoy!