Garlic & Herb Roasted Eggplant
with Plant-Based Basil Pesto, Aioli & Israeli Couscous
- Almond
- cashews
- Gluten
- May contain traces of allergens
- Eggs
- Gluten
- Fish
- Milk
- Sesame
- Soy
This dish is packed with deep, earthy elements that are both pleasantly nutritious and satisfying. Eggplant gets roasted with herbs until delicately fragrant and tender, then pile it onto a hearty bed of pesto infused Israeli couscous and root veggies. This is plant-based bliss from start to finish.
Ingredients
1
onion
1
carrot
1
beetroot
1
eggplant
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 packet
flaked almonds
(Contains: Almond)
1 packet
Plant-Based Basil Pesto
(Contains: cashews May be present: Eggs, Gluten, Fish, Milk, Sesame, Soy)
1 bag
baby spinach leaves
1 packet
Plant-Based Aioli
½ sachet
Italian Herbs
1 packet
Israeli couscous
(Contains: Gluten)
Not included in your delivery
1
olive oil
20 g
plant-based butter
1.25 cup
water
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the red onion and carrot into bite-sized chunks. Cut beetroot into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and sprinkle over the Italian herbs (see ingredients). Season with salt and toss to coat. Roast until tender, 20-25 minutes.
Cut the eggplant lengthways into quarters, then place on a second lined oven tray. Drizzle with olive oil (1/4 cup for 2 people / 1/2 for 4 people). Sprinkle over the garlic & herb seasoning and toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring, until golden, 1-2 minutes. Add the plant-based butter, vegetable stock powder and the water. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and water has absorbed, 10-12 minutes. Remove from the heat and set aside. Cover to keep warm.
While the couscous is cooking, heat a medium frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes.
Spoon the plant-based basil pesto over the roasted eggplant. Set aside. Add the roasted veggies, baby spinach leaves and a drizzle of white wine vinegar to the couscous. Season to taste and toss to combine.
Divide the veggie Israeli couscous between bowls. Top with the garlic and herb roasted eggplant. Drizzle over the plant-based aioli. Garnish with the toasted almonds to serve.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of roasted eggplant, basil pesto, and toasted almonds was widely praised for its depth and balance; some found the seasoning a little salty, so consider holding back on added salt given the stock in the couscous.
- Ease of prep: Mostly hands-off once everything is in the oven, though some reviewers noted the Israeli couscous took a few minutes longer to cook than stated — keep an eye on it and add a splash more water if needed.
- Suggestions: Roast the eggplant a little longer than the recipe states for a more tender, caramelised result; one reviewer also suggested peeling the beetroot before roasting to avoid an earthy taste. Pat the eggplant dry after roasting to reduce excess oil before adding the pesto.
- Next-day meals: Leftovers worked well tossed through a salad the next day, with the flavours noted to be even better after resting.
- Portions: A few reviewers felt the couscous and overall serve was on the smaller side for four people; adding extra couscous or a second eggplant is an easy way to bulk it out.
