Greek-Style Eggplant Wedges & Roast Veggies

Name: Greek-Style Eggplant Wedges & Roast Veggies with Double Parmesan Cheese & Capsicum Relish Aioli
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 potato; 1 carrot; 1 courgette; 1 eggplant; 1 sachet Garlic & Herb Seasoning; 2 packet Grated Parmesan Cheese; 1 packet roasted almonds; 1 packet garlic aioli; 1 packet Chargrilled Capsicum Relish; 1 packet baby leaves

with Double Parmesan Cheese & Capsicum Relish Aioli

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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.

Tags:

Calorie Smart

•Veggie

Allergens:

Milk

•Almond

•Egg

•Soy

•Sulphites

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

Total Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

potato

carrot

courgette

eggplant

1 sachet

Garlic & Herb Seasoning

2 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

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2439 kJ

Calories583 kcal

Fat31.6 g

of which saturates6.9 g

Carbohydrate52.8 g

of which sugars28.7 g

Dietary Fibre11.3 g

Protein20.5 g

Sodium1124 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• 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!