Herby Eggplant Wedges, Halloumi & Veggie Traybake

Name: Herby Eggplant Wedges, Halloumi & Veggie Traybake with Parmesan Cheese & Capsicum Relish Aioli
Total time: 35m
Yield: 2
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Slivered 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; 1 packet Halloumi

with Parmesan Cheese & Capsicum Relish Aioli

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Calories

712 kcal

Protein

34.6g protein

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!

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

Slivered 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; )

1 packet

Halloumi

(Contains: Milk; )

Nutrition Values

Calories712 kcal

Energy (kJ)2980 kJ

Fat49.8 g

of which saturates21.4 g

Carbohydrate29.1 g

of which sugars14.6 g

Dietary Fibre7.1 g

Protein34.6 g

Sodium1890 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 halloumi into 1cm-thick slices. 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 the 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.

• Meanwhile, roughly chop roasted almonds. • In a small bowl, combine garlic aioli and chargrilled capsicum relish. Set aside.

• When the veggies are done, remove tray from oven. Add baby leaves and toss to combine. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Divide roast veggies between bowls. • Top with eggplant wedges and halloumi. Drizzle over capsicum relish aioli. • Garnish with roasted almonds. Enjoy!