Mediterranean Roasted Eggplant Farfalle
with Cherry Tomatoes & Crumbly Cheese
Add layers of flavour to fusilli with an array of rainbow veggies roasted in Mediterranean-inspired seasonings. Paired with a rich tomato sauce and aromatic basil leaves, your finished dish will be transformed into a taste sensation.
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
onion
1 sachet
Garlic & Herb Seasoning
1 packet
farfalle
(Contains Gluten; May be present Egg, Soy. )
½ packet
tomato paste
1 tin
tinned cherry tomatoes
1 sachet
vegetable stock powder
1 bunch
basil
2 clove
garlic
1
capsicum
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Finely chop the garlic. Cut the eggplant into small chunks. Slice the red onion into wedges. Thinly slice the capsicum into strips.
Place the veggies and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, cook the farfalle in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return to the saucepan. Drizzle with a little olive oil to prevent the pasta from sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
When the veggies have 5 minutes cook time remaining, return the frying pan to a mediumhigh heat with a drizzle of olive oil. Cook the garlic and tomato paste (see ingredients) until fragrant, 1 minute. Add the tinned cherry tomatoes, vegetable stock powder, brown sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes. Season to taste.
Add the cooked farfalle, roasted veggies and the butter to the sauce, then crumble in 1/2 the cheese. Stir to combine. TIP: Combine the pasta in the saucepan if your frying pan isn't big enough.
Divide the Mediterranean roasted eggplant farfalle between bowls. Crumble over the remaining cheese. Tear over the basil.