Fusion Fusilli with Kofta-Spiced Beef & Eggplant
with Parmigiano Reggiano, cherry tomatoes & parsley
The minced beef in this dish is already seasoned with kofta spices; this Turkish spice mix with cumin, cardamom and mint will fill your kitchen with all kinds of delicious aromas!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Wholewheat fusilli
(Contains Wheat May be present Egg, Lupin, Mustard, Soy)
½ piece
Eggplant
½ piece
Garlic
½ can
Tinned cherry tomatoes
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
½ piece
Onion
5 g
Fresh flat leaf parsley
(May be present Celery)
½ sachet(s)
Middle Eastern spice mix
100 g
Beef mince with kofta seasoning
(May be present Egg, Mustard, Celery, Soy, Gluten)
Not included in your delivery
½ tablespoon
Olive oil
2 teaspoon
Balsamic vinegar
200 milliliters
Water
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion and crush or mince the garlic.
- Dice the eggplant into 1cm cubes.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
- Heat half of the olive oil in a large frying pan over high heat. Fry the mince for 3 minutes, separating it as you do so.
- Add the eggplant and fry for 6 - 8 more minutes.
- Add half of the Middle Eastern spices and fry for 2 more minutes.
- Heat the rest of the olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 2 - 3 minutes.
- Deglaze with the balsamic vinegar, then pour in the water (see pantry for amounts).
- Add the cherry tomatoes and crush them so as to release the juices.
- Add the pasta, the honey and the rest of the Middle Eastern spices. Simmer for 10 - 12 minutes.
- Meanwhile, grate the Parmigiano Reggiano and chop the parsley.
- Transfer the mince and eggplant to the pasta. Mix well to combine and season to taste with salt and pepper.
- Serve the pasta on deep plates and garnish with the Parmigiano Reggiano and the parsley.