Rustic Roasted Eggplant, Bacon & Veggie Risotto
with Parmesan Cheese & Chargrilled Capsicum Relish
Eggplant and carrot, roasted to golden perfection, are tossed through a herby bacon risotto. You’ll notice the sharp Parmesan coming through and the chargrilled capsicum relish really elevates this dinner to the next level. Finish it off with toasty almonds for a nutty a flavour.
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Ingredients
1
eggplant
1
Brown Onion
2 clove
garlic
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 bag
baby spinach leaves
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 pinch
chilli flakes
2 packet
Israeli couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1
courgette
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant into small chunks. Slice courgette into thick half-moons. Roughly chop onion. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and onion, breaking up with a spoon, until tender and golden, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add Israeli couscous, vegetable stock powder and the water. Stir to combine.
• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• Meanwhile, place eggplant and courgette 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.
• Remove risotto from oven, then stir through baby spinach leaves, grated Parmesan cheese, chargrilled capsicum relish, roasted veggies and the butter. • Stir through a splash of water to loosen risotto if needed.
• Divide roasted eggplant, bacon and veggie risotto between bowls. • Garnish with chilli flakes (if using) to serve. Enjoy!