Mediterranean Roasted Eggplant Fusilli
with Greek Salad Cheese & Toasted Almonds
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.
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Ingredients
2 clove
garlic
1
eggplant
1
capsicum
1
onion
1 sachet
Garlic & Herb Seasoning
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ tin
tomato paste
1 tin
tinned cherry tomatoes
1 sachet
vegetable stock powder
1 packet
Greek salad cheese
(Contains Milk; )
1 bunch
basil
Not included in your delivery
olive oil
1 tsp
brown sugar
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
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 1cm chunks. Thinly slice the capsicum into strips. Slice the red onion into 2cm wedges.
Place the veggies and garlic & herb seasoning on an oven tray lined with baking paper. 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 fusilli 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 the pasta and return to the saucepan. Drizzle with a little olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.
When the veggies have 5 minutes cook time remaining, return the frying pan to a medium- high 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 fusilli, roasted veggies, butter and crumble in 1/2 the Greek salad cheese. Stir to combine.
Divide the Mediterranean roasted eggplant fusilli between bowls. Crumble over the remaining cheese. Top with the toasted almonds and tear over the basil leaves.