Crumbed Eggplant

Name: Crumbed Eggplant with Spiced Fries & Plant-Based Basil Pesto
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Panko Breadcrumbs; 1 sachet Herb & Mushroom Seasoning; 1 packet Plant-Based Basil Pesto; 1 packet Plant-Based Mayo; 1 Eggplant; 1 sachet Classic Roast Seasoning; 1 Pear; 1 packet Flaked Almonds; 2 packet Potato; 2 Garlic; 1 tin Diced Tomatoes with Garlic & Onion

with Spiced Fries & Plant-Based Basil Pesto

Get up to $175 off

Tags:

Plant Based

Allergens:

Wheat

•Gluten

•Almond

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 sachet

Herb & Mushroom Seasoning

1 packet

Plant-Based Basil Pesto

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy. )

Eggplant

1 sachet

Classic Roast Seasoning

Pear

1 packet

Flaked Almonds

(Contains: Almond; )

2 packet

Potato

Garlic

1 tin

Diced Tomatoes with Garlic & Onion

Nutrition Values

Calories582 kcal

Energy (kJ)2440 kJ

Fat29.7 g

of which saturates2.6 g

Carbohydrate57.3 g

of which sugars22.8 g

Dietary Fibre10.7 g

Protein15.7 g

Sodium1710 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Cut eggplant into 1cm-thick disks. In a medium bowl, combine herb & mushroom seasoning and plant-based mayo. In another medium bowl, combine panko breadcrumbs and a pinch of salt. Coat eggplant slices in the mayo mixture, then toss in panko breadcrumbs. Transfer eggplant slices to a lined oven tray and drizzle with olive oil. Bake until eggplant is golden, 25-30 minutes.

Meanwhile, cut potato into fries, then place on a second lined oven tray. Drizzle with olive oil, sprinkle over Aussie spice blend and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

While the fries are baking, finely chop garlic. Thinly slice pear. Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.

When the eggplant has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Add crushed and sieved tomatoes, the brown sugar and the plant-based butter. Simmer until reduced and slightly thickened, 2-3 minutes. Season to taste.

In a large bowl, add pear, mixed salad leaves and a drizzle of olive oil and balsamic vinegar. Season with salt and pepper. Set aside.

Divide crumbed eggplant, spiced fries and pear salad between plates. Spoon tomato sauce over eggplant and top with plant-based basil pesto. Garnish salad with almonds. Enjoy!