Aubergine & Chickpea Casserole

$ 38.00 NZD
Our plant-based version of a traditional Iraqi dish called Tepsi Baytinijan. This dish is filled with fried aubergine and chickpeas in a thick tomato and capsicum sauce. Served with some fresh tomato and cucumber Shirazi salad, some banging Zhug sauce and a side of organic wholegrain couscous or amaranth. Topped off with some slithered almonds and dried currants. 

Ordering & Collection


Feeds at least 2-3 people.



Vegan. Please select the Amaranth option to make this meal Gluten Free - Please leave any allergy information in the comment section when you place your order, we will try to adjust the dish to suit, if not, we will be in contact.

*Special Notes

Please be aware that while we make every attempt to ensure a low allergen environment we cannot guarantee against cross-contamination.

Additional Information

We've made things really easy for you by doing all of the preparation, so you'll just need to finish the dishes off at home. All meals only take 20-25 minutes and require little skill or effort but deliver restaurant-quality every time.


  1. Preheat your oven to 180 Degrees Celsius fan bake and place your full kettle on to boil.
  2. Once the oven is to temperature place the foil tray inside, with the cover off - Let the dish reheat, this should take 20-25 minutes.
  3. If you have chosen the amaranth option, begin cooking this now using the directions below.
  4. After approximately 20 minutes, use a knife to probe the centre of the foil tray to ensure it's heated through. Once it is heated thoroughly, pull it out and let it rest on the bench. This gives you time to prepare and plate the sides.
  5. If you have chosen the couscous option, begin cooking this now using the directions below.
  6. Plate your cooked couscous or amaranth in a wide shallow bowl or plate, add the casserole and shirazi salad.
  7. Dollop the Zhug sauce, then garnish with the almonds and currants.


  1. In a medium saucepan, bring 1 cup of water to boil. Stir in the couscous and add a good pinch of salt.
  2. Cover tightly with a lid and remove from heat.
  3. Let the couscous steam for 3-5 minutes. Use a fork to fluff the couscous and break up any clumps.


  1. In a medium saucepan, bring 3 cups of water to boil. Stir in the amaranth and add a good pinch of salt.
  2. Cover tightly with a lid, turn down the heat and leave to simmer.
  3. Simmer until the water has been absorbed (about 20 minutes), Use a fork to break up any clumps. If your amaranth isn’t fluffy, don’t be worried as this is normal.


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