Ingredients
6 person(s)
Moroccan eggplant with cauliflower mash
Cauliflower mash
- 500 g potatoes, diced 2-3cm
- 1 cauliflower, roughly chopped
- 2 clove garlic, peeled
- 125 g sour cream
- 1 lemon, juice only
Moroccan eggplant
- 2 eggplant, diced 2-3cm
- 3 tsp Moroccan spice rub
- 80 g extra virgin olive oil
- 1 onion, cut into halves
- 2 clove garlic, peeled
- 2 tbsp tomato paste
- 2 tsp Vegetable stock paste
- 400 g canned tomatoes
- 400 g Canned Chickpeas, drained
- 3 sprig fresh coriander, roughly chopped
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6
50min
Preparation 30minBaking/Cooking -
7
medium
Preparation -
8
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Recipe is created for
TM 6
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Recipe is created for
TM 5
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation
- Pre-heat oven to 180 degrees.
- Add 800g water to Thermomix bowl. Insert simmering basket. Weigh in 500g diced potatoes.
- Place Varoma dish onto mixing bowl lid and add chopped cauliflower and 2 cloves of garlic.
- Steam 22 minutes/Varoma/Speed 2 until vegetables are soft.
- Meanwhile, in a large heavy-based frying pan (oven safe if you have one), coat eggplant in olive oil and Moroccan spice and sautee until soft and golden.
- Once potato and cauliflower is done, drain water and return potato and cauliflower to Thermomix bowl with sour cream and lemon juice. Mash 20 seconds/Speed 4.
Return mash to Varoma dish, using the lid as a drip tray. - Rinse Thermomix bowl, then add 2 cloves of garlic and onion and chop 3 seconds/Speed 5. Scrape down the sides, then add 20g olive oil and saute 3 minutes/120 degrees/Speed 1.
- Add tomato paste, stock paste, tomatoes, chickpeas (strain through your simmering basket) and coriander and cook 6 minutes/100 degrees/Speed 2.
- Combine eggplant and tomato sauce in your oven proof pan or baking dish and top with mash. Sprinkle with Moroccan spice and a drizzle of olive oil.
Bake, uncovered for 20 minutes until golden.
Cauliflower mash
Moroccan eggplant
Accessories you need
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Varoma
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Simmering basket
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Measuring cup
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Spatula TM5/TM6
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Tip
If you don't have a large oven proof frying pan, transfer eggplant into a large baking dish before adding other ingredients.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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