with 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
Tomato & Herb Seasoning
1 sachet
Slivered 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
tomato & herb 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.
• Heat a medium frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes.
• 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, season to taste with salt and pepper and toss to combine.
• Divide roast veggies between bowls.
• Top with herby eggplant wedges.
• Drizzle over capsicum relish aioli.
• Garnish with slivered almonds to serve. Enjoy!
1760
kJ
Energy (kJ)
419
kcal
Calories
28.4
g
Fat
4.4
g
of which saturates
25.4
g
Carbohydrate
12.6
g
of which sugars
7.6
g
Dietary Fibre
12.9
g
Protein
0
mg
Cholesterol
1190
mg
Sodium
with Parmesan Cheese & Capsicum Relish Aioli
with Parmesan Cheese & Capsicum Relish Aioli
