Traditionally a vegetarian Moussaka-style dish from Lebanon, we've added rich beef mince to this velvety maghmour for the ultimate flavour. With roasted eggplant stirred through and fluffy garlic couscous to soak up the stew, you'll be glad you ventured out for this weeknight dinner.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
rustic herb spice blend
garlic & herb seasoning
chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
Preheat the oven to 220°C/200°C fan-forced. Cut the eggplant into bite-sized chunks and place on a lined oven tray. Add olive oil (2 tbs for 2 people / 1/4 cup for 4 people) and season with salt. Roast until tender, 20-22 minutes. TIP: Adding enough oil will ensure the eggplant cooks in time.
While the eggplant is roasting, finely chop the brown onion and garlic. Thinly slice the silverbeet. Heat a large frying pan over medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.
When the eggplant has 10 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. Cook the onion and beef mince, breaking the mince up with a spoon, until browned, 4-5 minutes. Add the tomato paste, rustic herb spice blend, garlic & herb seasoning and 1/2 the garlic and cook until fragrant, 1 minute. Add the chopped tomatoes and chicken-style stock powder. Stir to combine, then reduce heat to medium and simmer until thickened slightly, 5-8 minutes. TIP: Add a splash of water if the stew looks dry.
While the stew is simmering, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Add the water and a pinch of salt and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, add the silverbeet, roasted eggplant and the butter to the stew. Cook until wilted, 2-3 minutes. Season to taste.
Divide the garlic couscous between bowls and top with the Lebanese beef and eggplant maghmour. Sprinkle over the toasted almonds.