Indian Coconut braised in a aubergine on tomato chutney
Recipe Weight: 536g per Portion
| HILCONA Indian Coconut Dal, 5 x 1.5 kg, IQF | 1.200 kg |
| Wholegrain steamed basmati rice | 0.150 kg |
| Aubergine / Eggplant whole and round, 250 - 300 g per piece | 3.000 kg |
| Diced tomato, fresh | 0.900 kg |
| Lime juice | 0.030 kg |
| Ginger, chopped | 0.015 kg |
| Salt | 0.010 kg |
| Sambal Oelek | 0.007 kg |
| Brown cane sugar | 0.030 kg |
| Lime zest | 0.005 kg |
| Coriander bunch | 0.015 kg |
Preparation
Preparation:• Prepare all the ingredients
• Prepare the steamed basmati rice according to the recipe
• Cut the bottom of the eggplant a little, so that they can stand. Cut the top so as to make a cover
• Hollow out the eggplant so that 1cm of pulp remains all around (retain the seeds)
• Defrost the Indian Coconut Dal and mix it with the rice
• Then fill the eggplant with the Indian Coconut Dal rice and place the cover on top
Method:
• Place the eggplant in GN trays and cook in a preheated combisteamer at 160°C and 30% steam for around 30-35 minutes
• At the same time, prepare the tomato chutney
• Bring the diced tomatoes to the boil with the lime juice, salt, sambal and sugar
• Let the tomatoes cook for around 10 minutes over low heat, then add the lime zest
• Plate the eggplant on the tomato chutney and garnish with fresh coriander
Suggestion:
• Enhance the tomato chutney with diced pineapple
• Use the eggplant pulp for eg Baba Ganoush
| Nutritional values | per portion |
|---|---|
| Energy | 1305 kJ |
| Energy | 312 kcal |
| Fat | 12 g |
| - of which saturates | 7.4 g |
| Carbohydrates | 33 g |
| - of which sugar | 19 g |
| Fibre | 12 g |
| Protein | 12 g |
| Salt | 2.2 g |
| Allergens | Contains |
|---|---|
| Soybeans | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.