Greek-Style Eggplant Wedges & Roast Pumpkin-Veggies
with Parmesan Cheese & Capsicum Relish Aioli
Any veggie lover will tell you, eggplant is king of the vegetable castle! With its deep purple hue and spongy texture, it's the chameleon of the kitchen, soaking up flavours and turning every dish into a taste sensation. Serve it with a few other veggie friends and a sprinkling of Parmesan cheese for extra punch!
This recipe is under 650kcal per serving.
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
2
potato
1
carrot
1
courgette
1
eggplant
1 sachet
Garlic & Herb Seasoning
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
baby leaves
1 packet
peeled pumpkin pieces
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and courgette into bite-sized chunks. Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle over garlic & herb seasoning. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes. In last 5 minutes of cook time, remove from oven, sprinkle with grated Parmesan cheese and bake until golden and crisp, 5 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop roasted almonds. • In a small bowl, combine garlic aioli and chargrilled capsicum relish. Set aside.
• When the veggies are done, remove tray from oven. Add baby spinach leaves and toss to combine.
• Divide roast veggies between bowls. • Top with eggplant wedges. Drizzle over capsicum relish aioli. • Garnish with roasted almonds. Enjoy!