Greek-Style Eggplant Wedges & Roast Pumpkin-Veggies

Name: Greek-Style Eggplant Wedges & Roast Pumpkin-Veggies with Parmesan Cheese & Capsicum Relish Aioli
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Peeled Pumpkin Pieces; 1 packet Roasted almonds; 1 packet Chargrilled Capsicum Relish; 1 Eggplant; 1 packet Baby Spinach Leaves; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 Carrot; 1 Courgette; 1 packet Garlic Aioli

with Parmesan Cheese & Capsicum Relish Aioli

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Calories

439 kcal

Protein

15.5g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Almond
Sulphites
Milk
Eggs
Soy

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! *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Peeled Pumpkin Pieces

1 packet

Roasted almonds

(Contains: Almond; )

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

Eggplant

1 packet

Baby Spinach Leaves

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

Courgette

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Nutrition Values

Calories439 kcal

Energy (kJ)1840 kJ

Fat22.7 g

of which saturates3.8 g

Carbohydrate37.5 g

of which sugars19.3 g

Dietary Fibre8.2 g

Protein15.5 g

Sodium1020 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.

Utensils

•Baking Paper

Cooking Steps

• 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 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 between two trays.