Aubergine with Tamarind

Deliciously savoury and warm, this dish features tender stewed aubergine in a rich tomato sauce. The tamarind adds a deep flavour to this mild sauce. Served with pilaf rice packed with vegetables and fresh herbs like dill and coriander. This dish is 100% vegan.

Aubergine, tomatoes, white onion, edamame beans (young soybeans), bell pepper, garlic, red chilli, lemon, fresh dill, coriander, parsley, chickpeas, cinnamon, cumin seeds, flaked almonds, raisins, sunflower seeds, basmati rice, wild rice, brown rice, tamarind, maple syrup, pepper and salt, sunflower oil.

Allergens: noten, soja, sulfiet.

Microwave

Heat the aubergine stew and pilaf rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the aubergine stew and pilaf rice covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy130,08 kcal

Protein3,89 g

Fat4,2 g

of which saturated0,47 g

Carbohydrates16,31 g

Dietary fibre3,49 g

Salt0,44 g

Average weight: 540 g

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