with Double Parmesan Cheese & Capsicum Relish Aioli
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! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Potato
2
Carrot
1
Courgette
1
Eggplant
1
Garlic & Herb Seasoning
1 sachet
Grated Parmesan Cheese
2 packet
Roasted almonds
1 packet
Garlic aioli
1 packet
Chargrilled Capsicum Relish
1 packet
Baby Leaves
1 packet
• 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 garlic & herb seasoning. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes. In 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 spinach leaves and toss to combine.
• Divide roast veggies between bowls. • Top with eggplant wedges. Drizzle over capsicum relish aioli. • Garnish with roasted almonds. Enjoy!
2439
kJ
Energy (kJ)
583
kcal
Calories
31.6
g
Fat
6.9
g
of which saturates
52.8
g
Carbohydrate
28.7
g
of which sugars
11.3
g
Dietary Fibre
20.5
g
Protein
1124
mg
Sodium
