Nan's Roasted Eggplant Spaghetti
with Garlic Pangrattato & Cucumber Salad
This saucy creation uses a plant-based creamy tomato sauce to coat spaghetti, with chunks of tender roasted eggplant and flavoursome 'parmesan'. Add a sharp salad, and you’ve got a new recipe that's sure to please everyone.
Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
3 clove
garlic
1
onion
1
tomato
1
cucumber
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
½ bottle
Plant-Based Cream
(Contains Soy; )
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 bag
salad leaves
1 packet
Plant-Based Grated Parmesan
(May be present Gluten, Peanut, Milk, Sesame, Soy, Tree Nuts. )
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the eggplant into small chunks, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
While the eggplant is roasting, bring a large saucepan of salted water to the boil. Cook the spaghetti 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 and return the spaghetti to the pan. Meanwhile, finely chop the garlic and brown onion. Roughly chop the tomato and cucumber.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season with salt and pepper.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and tomato until tender, 3-4 minutes. Add the tomato paste, Nan's special seasoning, garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. Reduce the heat to medium, then add the plant-based cream (see ingredients), reserved pasta water and brown sugar and cook, stirring, until warmed through, 1 minute. Remove the pan from heat, then add the spaghetti and roasted eggplant and toss to coat. Season to taste.
TIP: Add a splash more water to the sauce if it's looking dry!
While the sauce is cooking, combine the cucumber, salad leaves and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste.
Divide the roasted eggplant spaghetti between bowls. Top with the plant-based grated parmesan and garlic pangrattato. Serve with the rocket salad.