with Capsicum Relish Aioli & Roasted Almonds
Any veggie lover will tell you, eggplant is king of the vegetable castle! With its deep purple hue and spongy texture, it’s the chameleon of the kitchen, soaking up flavours and turning every dish into a taste sensation. Serve it with a few other veggie friends and a sprinkling of Parmesan cheese for extra punch!
Allergens
Utensils
Tags
Savoury Seasoning
1 sachet
Roasted almonds
1 packet
Chargrilled Capsicum Relish
1 packet
Eggplant
1
Baby spinach leaves
1 packet
Potato
2 packet
Grated Parmesan Cheese
1 packet
Carrot
1
Courgette
1
Garlic aioli
1 packet
Olive oil
1 drizzle
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato, carrot and courgette into bite-sized chunks. Cut eggplant
into quarters lengthways, then deeply score the flesh to make a
criss-cross pattern.
• Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle over
savoury seasoning. Season with salt and toss to coat.
• Spread out evenly, then roast until tender, 25-30 minutes. In the last
5 minutes of cook time, remove from oven, sprinkle with grated Parmesan
cheese and bake until golden and crisp, 5 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop roasted almonds.
• In a small bowl, combine garlic aioli and chargrilled capsicum relish. Set aside.
• When the veggies are done, remove tray from oven. Add baby leaves,
seasonto taste with salt and pepper and toss to combine.
• Divide roast veggies between bowls.
• Top with cheesy eggplant wedges. Drizzle over capsicum relish aioli.
• Garnish with roasted almonds to serve. Enjoy!
416
kcal
Calories
1740
kJ
Energy (kJ)
26.7
g
Fat
4.4
g
of which saturates
27.5
g
Carbohydrate
13.2
g
of which sugars
6
g
Dietary Fibre
12.6
g
Protein
0
mg
Cholesterol
987
mg
Sodium
with Capsicum Relish Aioli & Roasted Almonds
with Capsicum Relish Aioli & Roasted Almonds
