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Spiced Aubergine With Mint & Pistachio Quinoa

Spiced Aubergine With Mint & Pistachio Quinoa

Rating
4.5rating out of 5

(2419 reviews from our customers)

Prep Time

30 min

Cuisine

Middle Eastern

This wholesome recipe is packed with mood-boosting B vitamins, and with spiced aubergine tossed with cherry tomatoes, mint and pistachios, it'll taste as good as it makes you feel too!

Prep Time

30 min

Cuisine

Middle Eastern

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Aubergine
1 aubergine
garlic-clove
1 garlic clove
fresh-mint
10g mint
Courgette
1 courgette
Cherry-tomatoes
125g cherry tomatoes
Pistachio-nuts
1 bag of pistachio nuts (25g) †
Ras-el-hanout
1 tbsp ras el hanout
quinoa
130g quinoa
Rocket salad
20g rocket
Feta-cheese
100g Greek feta cheese †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 aubergine
  • 1 garlic clove
  • 10g mint
  • 1 courgette
  • 125g cherry tomatoes
  • 1 bag of pistachio nuts (25g)<span class="strong">†</span>
  • 1 tbsp ras el hanout
  • 130g quinoa
  • 20g rocket
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 468 kJ
112 kcal
2186 kJ
522 kcal
Fat
of which saturates
5 g
1.9 g
23.1 g
9.1 g
Carbohydrate
of which sugars
11.8 g
2.3 g
55.2 g
10.7 g
Fibre 2.8 g 12.9 g
Protein 5.4 g 25.1 g
Salt 0.33 g 1.56 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 aubergine
aubergine
1 garlic clove
garlic
10g mint
mint(100%)
1 courgette
courgette
125g cherry tomatoes
cherry tomatoes
1 bag of pistachio nuts (25g)
pistachio nut (100%). May contain peanut, sesame & other nuts
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
130g quinoa
quinoa(100%)
20g rocket
wild rocket
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
Allergens
  • Allergens highlighted by † (nut, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2229 - Spiced Aubergine With Mint & Pistachio Quinoa

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Top, tail and slice the aubergine[s] and courgette[s] lengthways

Add the sliced veg to a baking tray with the ras el hanout, a generous pinch of salt and 1 tbsp [2 tbsp] olive oil

Give everything a good mix up and put the tray in the oven for 20-25 min or until everything is cooked through and tender

2 2229 - Spiced Aubergine With Mint & Pistachio Quinoa

Meanwhile, heat a medium-sized pot over a high heat

Once hot, add the pistachio nuts and cook for 3-4 min or until toasted and golden

Once toasted, transfer to a plate and set aside for later

Reserve the pot

3 2229 - Spiced Aubergine With Mint & Pistachio Quinoa

Rinse the quinoa in a sieve under cold running water

Add the quinoa to the reserved pot with 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving

4 2229 - Spiced Aubergine With Mint & Pistachio Quinoa

Whilst the quinoa is cooking, peel and finely grate (or finely chop) the garlic

Cut the lemon[s] in half

5 2229 - Spiced Aubergine With Mint & Pistachio Quinoa

Combine the grated garlic (not a big garlic fan? Try using less!) with the juice of the lemon[s], 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your lemon dressing

6 2229 - Spiced Aubergine With Mint & Pistachio Quinoa

Strip the mint leaves from their stems and chop them roughly, discard the stems

Chop the cherry tomatoes into quarters

Crumble the Greek feta cheese into rough bite-sized pieces

7 2229 - Spiced Aubergine With Mint & Pistachio Quinoa

Wash the rocket, then pat it dry with kitchen paper

Add the chopped mint, cherry tomatoes, rocket and half of the crumbled feta to the cooked quinoa

Add the lemon dressing and mix it all together – this is your quinoa salad

Chop the toasted pistachios roughly

8

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Serve the roasted aubergine and courgette over the quinoa salad

Garnish with the remaining feta and the chopped pistachios

Enjoy!

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