Garlic & Herb Roasted Eggplant
with Plant-Based Basil Pesto, Aioli & Israeli Couscous
This dish is packed with deep, earthy elements that are both pleasantly nutritious and satisfying. Eggplant gets roasted with herbs until delicately fragrant and tender, then pile it onto a hearty bed of pesto infused Israeli couscous and root veggies. This is plant-based bliss from start to finish.
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
onion
1
carrot
1
beetroot
1
eggplant
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 packet
flaked almonds
(Contains Almond; )
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 bag
baby spinach leaves
1 packet
Plant-Based Aioli
½ sachet
Italian Herbs
1 packet
Israeli couscous
(Contains Gluten; )
Not included in your delivery
1
olive oil
20 g
plant-based butter
1.25 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the red onion and carrot into bite-sized chunks. Cut beetroot into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and sprinkle over the Italian herbs (see ingredients). Season with salt and toss to coat. Roast until tender, 20-25 minutes.
Cut the eggplant lengthways into quarters, then place on a second lined oven tray. Drizzle with olive oil (1/4 cup for 2 people / 1/2 for 4 people). Sprinkle over the garlic & herb seasoning and toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring, until golden, 1-2 minutes. Add the plant-based butter, vegetable stock powder and the water. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and water has absorbed, 10-12 minutes. Remove from the heat and set aside. Cover to keep warm.
While the couscous is cooking, heat a medium frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes.
Spoon the plant-based basil pesto over the roasted eggplant. Set aside. Add the roasted veggies, baby spinach leaves and a drizzle of white wine vinegar to the couscous. Season to taste and toss to combine.
Divide the veggie Israeli couscous between bowls. Top with the garlic and herb roasted eggplant. Drizzle over the plant-based aioli. Garnish with the toasted almonds to serve.