Kerrymaid’s Aubergine & Cannellini Bean Tagine
This recipe is packed full of essential nutrients and provides plenty of protein for residents that may not be so mobile and need help avoiding weight loss and maintaining muscle quality.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 20 MINS | 50 MINS | 24 |
Premium Baking Block / Double
Ingredients
- 2 Whole Aubergines (cut into thick chunks)
- 2 Banana Shallots (diced)
- 4tbsp Kerrymaid Premium Baking Block
- 2tsp Smoked Paprika
- 1tsp Cumin
- 1tsp Fennel Seeds
- 300ml Chef’s Pass Chicken Bouillon
- 200g Vine Tomatoes (roughly chopped)
- 400g Tin Cannellini Beans (drained)
- 3tbsp Kerrymaid Double (whipped)
- ½ Lemon Juiced
- Chopped Corriander to garnish
Method
Preheat oven to 180°C . Heat 2 tbsp of Kerrymaid Premium Baking Block and brown all sides of the aubergine chunks in batches being careful not to fully cook them
Heat the remaining Kerrymaid Premium Baking Block in a medium sized casserole dish, sweat off the shallots with the paprika, cumin and fennel seeds until soft and golden. Add the cannellini beans and aubergine, mix well and add the remaining ingredients
Fold the lemon juice through whipped Kerrymaid Double and season with salt and pepper
Place the casserole dish into the oven for 35 mins. Remove, and top the stew with the Kerrymaid Double and lemon mixture and sprinkle with the coriander
TOP TIP FROM OUR CHEF
- CANNELLINI BEANS ARE HIGH IN PROTEIN SO ARE A GREAT OPTION FOR VEGETARIAN RESIDENTS WHO OFTEN NEED EXTRA PROTEIN
Allergens
- Contains: Sulphur Dioxide & Sulphites