Greek-Style Eggplant & Veggie Traybake
with Parmesan Cheese & Capsicum Relish Aioli
- 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.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Roasted almonds
(Contains: Almond)
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites)
1
Eggplant
1 packet
Baby Spinach Leaves
3
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1
Carrot
1
Courgette
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
Not included in your delivery
1 drizzle
olive oil
Nutrition
You will need
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 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 spinach
leaves and toss to combine.
• Divide roast veggies between bowls.
• Top with eggplant wedges. Drizzle over capsicum relish aioli.
• Garnish with roasted almonds to serve. Enjoy!
