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.
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.
Ingredients
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
120 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
Nutritional information
Utensils
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 add 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.
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.
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!
