200°C · 15-30 minAllergens
Gluten
Noten
Sulfiet
MosterdIndian Aubergine Kofta
Spicy, warm, and full of aroma and flavour, this Indian dish is a delight. The koftas are made from roasted aubergine and spices, baked in the oven until golden brown. I prepare a savoury tomato sauce with fresh spinach, seasoned with garam masala. The aloo pulao I serve alongside is made from whole grain rice and potato, enhanced with spiced and sautéed onion, raisins, cashew nuts, flaked almonds, and fresh mint. Enjoy! 100% plant-based (vegan).
Aubergine, tomatoes, spinach, white onion, spring onion, garlic, rawit pepper, potato, fresh mint, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), cinnamon, cardamom, cumin seeds, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, clove), flaked almonds, cashew nuts, raisins, basmati rice, brown rice, panko (contains gluten), tomato purée, coconut milk, santen (coconut cream), pepper and salt, sunflower oil.
Allergens: gluten, mosterd, noten, sulfiet.
Microwave
Heat the rice with potato and the koftas in tomato sauce 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 rice with potato and the koftas in tomato sauce covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven; transfer to an oven dish.