Aubergine and Courgette Dopiaza Suitable for Children

Ingredients (50 portions)

Amount	Measure	Name
1.8	kg	Courgettes Diced
2	kg	Aubergines Diced
100	ml	Oil, Rapeseed
1.2	kg	spinach
700	g	Lentils Tinned, cooked
2.8	l	KNORR PATAK'S Dopiaza Sauce

Preparation

Advance Preparation
Warm the service plates.Pre-heat oven to 180ºC(350ºF) Gas 4
Method
1.Mix aubergines, courgettes and rapeseed oil, and divide between 2 appropriate gastronome dishes, bake for 10-15 minutes.
2. Remove the aubergines and courgettes from the oven, add the lentils, spinach and sauce and mix well.
3.Set oven to steam at 100ºC, and place the curry in the steamer and thoroughly cook for 45 minutes or until a core temp of 75°C is reached.
4. Remove the the curry from the steamer, clean the dish with kitchen paper and place in the hot plate.
5. Serve the curry piping hot either in individual or gastronome dishes with steamed rice as per the steamed rice recipe for 50 portions and chutney.
Handy hint
KNORR Standard Curry sauce mix can be used as a cheaper alternative to the RTU sauce.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used, or use FLORA. This helps to provide a healthy balanced dish and contributes toward your required folic acid and omega 3 daily intake.

Nutrient Values per 100g
Energy (kcal) 55
Protein (g) 1.8
Carbohydrate (g) 4.9
Sugars (g) 2.9
Fat (g) 3.1
Saturated Fat (g) 1.1
Fibre (g) 1.0
Sodium (mg) 139.65
Equivalent as
Salt (g) 0.35
Vitamin A (µg) 113
Vitamin C (mg) 6
Folate (µg) 22
Calcium (mg) 28
Iron (mg) 0.5
Zinc (mg) 0.2
Potassium (mg) 172
Phosphorus (mg) 20
Magnesium (mg) 11
Vitamin D (µg) 0
Vitamin B1 Thiamin (mg) 0.04
Vitamin B2 Riboflavin (mg) 0.01
Vitamin B3 Niacin (mg) 0.2
Retinol (µg) 0
Beta-carotene (µg) 657