Moroccan eggplant with cauliflower mash

You are here:

Print to PDF

[X]

Print recipe

Moroccan eggplant with cauliflower mash

Print:

main picture

tips

step pictures

comments

Print recipe

I'm cooking this today

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

Add to shopping list

6

50min

Preparation 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
- 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!
9
Baking Steam cooking with Varoma Low budget Natural Dinner Lunch Egg free Gluten free Vegetarian Nut free Everyday Main course Side dish Mid East Summer Vegetable dish

Recipe's preparation

Cauliflower mash

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.

Moroccan eggplant

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.

Accessories you need

Varoma
buy now

Simmering basket
buy now

Measuring cup
buy now

Spatula TM5/TM6
buy now

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.