Mediterranean Roasted Eggplant Farfalle
with Cherry Tomatoes & Crumbly Cheese
Add layers of flavour to farfalle with an array of rainbow veggies roasted in Mediterranean-inspired seasonings. Paired with a rich cherry tomato sauce and aromatic thyme, 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 bag
baby spinach leaves
1
courgette
1
eggplant
1 packet
farfalle
(Contains Gluten; May be present Egg, Soy. )
1 sachet
Garlic & Herb Seasoning
1
onion
1 bag
thyme
1 tin
tinned cherry tomatoes
½ packet
tomato paste
1 sachet
vegetable stock powder
2 clove
garlic
1 packet
Greek salad cheese
(Contains Milk; )
Not included in your delivery
1 tsp
brown sugar
30 g
butter
(Contains Milk; )
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Finely chop garlic. Cut eggplant and courgette into small chunks. Slice red onion into wedges. • Place 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 farfalle in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. Drizzle with a little olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• When veggies have 5 minutes cook time remaining, heat a large frying pan over a medium high heat with a drizzle of olive oil. • Cook garlic and tomato paste (see ingredients) until fragrant, 1 minute. Add tinned cherry tomatoes, baby spinach leaves, vegetable stock powder, brown sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes. Season to taste. • Add cooked farfalle, roasted veggies and the butter, 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.
• Pick thyme leaves. • Divide Mediterranean roasted eggplant farfalle between bowls. • Crumble over remaining cheese. Garnish with thyme.