Loaded Aubergine and Falafel Bowl with Mozzarella
with chilli garlic yoghurt and roast baby potatoes
A recipe conveniently customised just to your liking.
Tags:
Spicy
•Calorie Smart
Allergens:
Milk
•Sesame
•Wheat
•Cereals containing gluten
•Mustard
•Soya
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
160 grams
Falafel
(Contains: Wheat, Cereals containing gluten, Mustard, Soya, May contain traces of allergens)
125 grams
Mozzarella
(Contains: Milk)
110 grams
Yoghurt
(Contains: Milk)
5 grams
Mint
1 unit(s)
Aubergine
1 unit(s)
Chilli
250 grams
Cherry Tomatoes
2 sachet(s)
Harissa Spice Mix
1 unit(s)
Garlic
10 grams
Sesame Seeds
(Contains: Sesame)
1 unit(s)
Lemon
500 grams
Baby Potatoes
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2403 kJ
Energy (kcal)574 kcal
Fat22.3 g
of which saturates11.1 g
Carbohydrate66 g
of which sugars27.5 g
Dietary Fiber16.4 g
Protein28.1 g
Salt9.7 g
Potassium1511.5 mg
Calcium174.9 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes, quartering any larger pieces. Pop onto a lined baking tray.
- Toss with half the harissa spice mix, salt, pepper and a glug of oil.
- Roast on the top shelf of the oven until potatoes are tender, 25-35 mins.
TIP: Use two baking trays if necessary!
2
- Meanwhile, trim the aubergine, then halve lengthways. Chop into 1cm pieces.
- Pop onto a separate lined baking tray.
- Toss with remaining harissa spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast in the oven until soft and golden, 15-20 mins. Turn the tray halfway through.
3
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve the chilli and discard the core and seeds. Finely chop.
- Pick the mint leaves and roughly chop (discard the stalks).
- Zest and quarter the lemon.
- Halve the tomatoes.
4
- Meanwhile, place a pan over medium heat (no oil).
- When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.
5
- Mix the yoghurt with a drizzle of oil.
- Stir in the garlic, toasted sesame seeds, chopped chilli (use less if you don't like spice), half the chopped mint, lemon zest and a squeeze of lemon juice.
- Season to taste with salt and pepper.
6
- Dish up a spoonful of roasted aubergine and potatoes.
- Scatter over the falafel and cherry tomatoes.
- Finish with a dollop of spicy yoghurt and a sprinkling of chopped mint.
- Serve any remaining lemon wedges alongside for squeezing over.
- Drain the mozzarella and tear over the top.
