Aubergine and Golden Cheese Tacos
with hot honey glaze
Golden fried cheese and tender roast aubergine are the filling for this fusion taco dish. Salad and veg add a touch of green to a delicious veggie meal.
Tags:
Veggie
•Quick
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Grilling Cheese
(Contains Milk)
8 unit(s)
Tortilla
(Contains Wheat)
1 sachet(s)
Harissa Paste
2 sachet(s)
Honey
110 grams
Yoghurt
(Contains Milk)
1 unit(s)
Aubergine
120 grams
Salad Leaves
2 unit(s)
Tomato
2 sachet(s)
Harissa Spice Mix
1 sachet(s)
Crispy Onions
(Contains Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3518 kJ
Energy (kcal)841 kcal
Fat43.1 g
of which saturates24.5 g
Carbohydrate79.4 g
of which sugars23.4 g
Dietary Fiber2.1 g
Protein34.4 g
Cholesterol0 mg
Salt9.08 g
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
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Trim the aubergine and halve lengthways. Slice widthways into small pieces.
- Pop the aubergine onto a lined baking tray.
- Toss with harissa spice mix, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast the aubergine on the top shelf until soft and golden, 15-20 mins. Turn the tray halfway through.
2
- Drain the cheese then cut into slices (3-4 per person). Add to a bowl of cold water.
- Halve and thinly slice the tomato.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Just before serving toss the salad and tomato with a drizzle of oil. Season to taste with salt and pepper.
3
- Remove the cheese slices from the water and pat dry with kitchen paper.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the grilling cheese and fry until golden, 2-3 mins each side.
- Once cooked, remove the pan from the heat.
- Meanwhile, pop tortillas into the oven to warm through for 2-3 mins.
4
- Toss the cooked aubergine with harissa paste and honey.
- Divide the tossed salad leaves, tomato, grilling cheese and roasted aubergine between the tortillas.
- Top with a generous helping of yoghurt.
- Finish with a scattering of crispy onions.
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