Smokey Eggplant Salad & Mint Couscous
with Slivered Almonds & Garlic Yoghurt Dressing
Tonight’s salad is hearty and flavourful, with fluffy couscous, roasted eggplant and mint all tossed together. We’ll mix up a garlicky yoghurt dressing as well for extra pizzazz - drizzle it all over for an extra touch of creamy tartness, and sprinkle over some almonds for that much-needed crunch!
This recipe is under 650kcal per serving.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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
Nan's Special Seasoning
Garlic
1
Radish
1
Tomato
1
Lemon
1
Mint
1
Couscous
(Contains Gluten(Wheat); )
1
Vegetable Stock Powder
1
Greek-Style Yoghurt
(Contains Milk; )
1
Mixed Salad Leaves
1
Slivered Almonds
(Contains Almond; )
1
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
1
olive oil
boiling water
honey
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut eggplant into 1cm chunks. • Place on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice radish. Slice tomato and lemon into wedges. Pick and thinly slice mint leaves. • To a small microwave-safe bowl, add garlic and a drizzle of olive oil and microwave in 10 second bursts, until fragrant. • To a large bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• In a small bowl, combine tahini, Greek-style yoghurt and a splash of water. Season to taste and set aside. • When the eggplant is done, add the honey and toss to combine. • To the couscous, add garlic oil, radish, tomato, mint, mixed salad leaves and a squeeze of lemon juice. Toss to combine and season to taste.
• Divide mint couscous between bowls. • Top with smokey roast eggplant. • Drizzle over tahini yoghurt dressing. Garnish with slivered almonds. Serve with any remaining lemon wedges. Enjoy!