Herby Eggplant Wedges & Veggie Traybake

Under 30g carbs

Low Calorie

with Parmesan Cheese & Capsicum Relish Aioli

35 min

Difficulty: 1/3

Greek

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. *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!* *This recipe is under 650kcal per serving.*

Allergens

Milk

Eggs

Soy

Almond

Sulphites

Utensils

Baking Paper

Tags

Under 30g carbs

Easy

Gluten-Free

Healthy

Mediterranean

Low Calorie

Classic-plates

Ingredients

Garlic & Herb Seasoning

1 sachet

Roasted almonds

1 packet

Chargrilled Capsicum Relish

1 packet

Eggplant

Baby spinach leaves

1 packet

Potato

2 packet

Grated Parmesan Cheese

1 packet

Carrot

Courgette

Garlic aioli

1 packet

Olive oil

1 drizzle

Preparation

• 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 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 veggies 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 herby eggplant wedges. Drizzle over capsicum relish aioli.
• Sprinkle with roasted almonds to serve. Enjoy!

Nutrition per serving

1770

Energy (kJ)

422

kcal

Calories

26.8

Fat

4.4

of which saturates

29.2

Carbohydrate