Settle in for a cosy night with this hearty (and low-carb) roasted eggplant and cherry tomato soup. Full of colourful veggies and classic Mediterranean flavours, the meal gets an extra boost with addictive morsels of crumbled Greek-style cheese.
This recipe is under 30g carbohydrates per serving.
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
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
garlic & herb seasoning
vegetable stock powder
Greek salad cheese/feta cheese(ContainsMilk)
• Preheat the oven to 240°C/200°C fan-forced. • Cut eggplant and courgette into bite-sized chunks. Place eggplant, courgette and cherry tomatoes on the lined oven tray with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). Season with salt and toss to coat. • Roast until tender, 15-20 minutes. In the last 3-4 minutes of cook time, add flaked almonds to the side of the tray and toast until golden.
TIP: Adding enough oil will ensure the eggplant softens in time.
• While the veggies are roasting, finely chop garlic. Finely chop silverbeet.
• When the veggies have 5 minutes cook time remaining, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. • Cook tomato paste, garlic & herb seasoning and garlic, stirring, until fragrant, 30 seconds. Add water, vegetable stock powder and brown sugar, then bring to a simmer and cook until reduced, 2-4 minutes. • Add roasted veggies and silverbeet and cook until wilted, 2-3 minutes. Season to taste.
• Divide Mediterranean eggplant soup between bowls. • Crumble over cheese. Top with toasted almonds and a pinch of chilli flakes (if using).