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Morrocan Aubergine Stew

SMART POINTS AND NUTRITIONAL INFORMATION
Serves 4 = 4sp per serving on all plans without cous cous
Add 5sp per serving if making with cous cous as set out below (on all plans) - for 4 people you will need to packets (50g dried per serving)
Add 2sp per serving on GREEN if making with chickenpeas, no extra points for BLUE and PURPLE - use 1 x 400g tin drained chickpeas
Per serving
223 cals - 12.5g fat - 18.2g carbs - 5.6g protein
Servings 4

Ingredients

  • 2 large aubergines around 400g, cut into large chunks
  • 1 red onions peeled and sliced
  • 2 peppers deseeded and sliced
  • 2 courgettes cut into chunks
  • 1 tsp cumin
  • 1 tbsp each of tomato puree and red wine vinegar
  • 1 tbsp harissa paste
  • ½ tbsp honey
  • 1 vegetable stock cube made up with 400ml water
  • 60 g feta crumbled
  • Handful of fresh mint and parsley finely chopped
  • 1 lemon

Instructions

  • Take a large saucepan, spray with 1kal and fry the aubergine in batches until it is nicely browned on all sides (2-3 minutes per batch). Remove from the pan and pop to one side.
  • Next add the onion, peppers, courgette and cumin to the pan and spray with 1kal. Fry for 3-4 minutes until the onion is soft and then add the aubergine back into the pan.
  • In a jug mix together the tomato puree, red wine vinegar, harissa paste, honey and vegetable stock. Stir until well combined and then pour into the pan over the veggies. Add a lid and simmer on a medium heat for 10 minutes. Remove the lid and then simmer for a further 5 minutes uncovered (this will reduce the stock down further so the dish is not watery). The lovely flavoured stock should start absorbing nicely into the veggies.
  • If you are having with cous cous, prepare this according to the packet instructions and let it cook whilst the veggies are simmering.
  • Remove from the heat and add half the feta, mint and parsley. Squeeze in the juice of ½ a lemon and stir.
  • To serve add the cous cous to a bowl, top with the stew and finish with a sprinkle of the reserved feta, mint, parsley and lemon juice.
  • Enjoy!