Mediterranean Roasted Eggplant Fusilli

Mediterranean Roasted Eggplant Fusilli

with Feta, Flaked Almonds & Basil

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Add layers of flavour to fusilli with an array of rainbow veggies roasted in Mediterranean-inspired seasonings. Paired with a rich baby Roma tomato sauce and aromatic basil leaves, your finished dish will be transformed into a taste sensation.

Tags:Low CalorieVeggie
Allergens:GlutenTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 unit


1 unit


1 unit

red onion

1 sachet

garlic & herb seasoning

1 packet

fusilli pasta

(ContainsGlutenMay be presentEgg, Soy)

1 packet

flaked almonds

(ContainsTree NutsMay be presentSoy, Gluten, Peanuts, Sesame, Milk)

½ packet

tomato paste

1 tin

tinned cherry tomatoes

1 sachet

vegetable stock powder

1 block

feta cheese


1 bunch


Not included in your delivery

olive oil

1 tsp

brown sugar

30 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2260 kJ
Fat5.7 g
of which saturates0.9 g
Carbohydrate96.3 g
of which sugars22 g
Dietary Fibre0 g
Protein19.9 g
Cholesterol0 mg
Sodium1140 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Cut the eggplant into 1cm chunks. Thinly slice the capsicum into strips. Slice the red onion into 2cm wedges.


Spread the veggies and garlic & herb seasoning over an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, separate across two trays.


While the veggies are roasting, add the fusilli to the saucepan of boiling water and cook until ‘al dente’, 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the fusilli to the saucepan. Drizzle with a little olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.


When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and tomato paste (see ingredients list) and cook until fragrant, 1 minute. Add the tinned baby Roma tomatoes, vegetable stock powder, brown sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes. Season to taste. Add the cooked fusilli, roasted veggies, butter and crumble in 1/2 the feta. Stir to combine.


Divide the Mediterranean roasted eggplant fusilli between plates. Crumble over the remaining feta. Top with the toasted almonds and tear over the basil.