Crumbed Eggplant
with Spiced Fries & Plant-Based Basil Pesto
Yes, you can whip up an eggplant parma at home — it’s not that hard! At least our version isn’t — with hearty eggplant steaks that are lightly roasted, then baked to get a golden crumb and tomato topping. Served with a pear salad and tasty fries, this shows you can always improve on the classics!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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
Ingredients
1
eggplant
1 sachet
Herb & Mushroom Seasoning
1 packet
Plant-Based Mayo
(Contains Soy; )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
2
potato
1
pear
1 packet
flaked almonds
(Contains Almond; )
½ box
Crushed & Sieved Tomatoes
1 bag
Mixed Leaves
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
2 clove
garlic
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 tsp
brown sugar
10 g
plant-based butter
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut eggplant into 1cm-thick rounds. In a medium bowl, combine herb & mushroom seasoning and plant-based mayo. In another medium bowl, combine panko breadcrumbs and a pinch of salt. Coat eggplant slices in the mayo mixture, then toss in panko breadcrumbs. Transfer eggplant slices to a lined oven tray and drizzle with olive oil. Bake until eggplant is golden, 25-30 minutes.
Meanwhile, cut potato into fries, then place on a second lined oven tray. Drizzle with olive oil, sprinkle over Aussie spice blend and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
While the fries are baking, finely chop garlic. Thinly slice pear. Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
When the eggplant has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Add crushed and sieved tomatoes, the brown sugar and the plant-based butter. Simmer until reduced and slightly thickened, 2-3 minutes. Season to taste.
In a large bowl, add pear, mixed leaves and a drizzle of olive oil and balsamic vinegar. Season with salt and pepper. Toss to combine.
Divide crumbed eggplant, spiced fries and pear salad between plates. Spoon tomato sauce over eggplant and top with plant-based basil pesto. Garnish salad with almonds.