Herby Eggplant Wedges & Veggie Traybake

Name: Herby Eggplant Wedges & Veggie Traybake with Parmesan Cheese & Capsicum Relish Aioli
Total time: 35m
Yield: 2
Ingredients: 1 sachet Mediterranean Spice Blend; 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 drizzle olive oil

with Parmesan Cheese & Capsicum Relish Aioli

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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.

Allergens:

Almond

•Sulphites

•Milk

•Eggs

•Soy

The quantities provided above are averages only.

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

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mediterranean Spice Blend

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; )

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories418 kcal

Energy (kJ)1750 kJ

Fat28.3 g

of which saturates4.4 g

Carbohydrate25.6 g

of which sugars12.7 g

Dietary Fibre7.5 g

Protein12.7 g

Sodium1120 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

•Medium Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• 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.

• In a small bowl, combine garlic aioli and chargrilled capsicum relish. Set aside.
• Heat a medium frying pan over medium-high heat. Toast slivered almonds,
tossing, until golden, 2-3 minutes.

• When the veggies are done, remove tray from oven.
• Add baby spinach leaves and toss to combine.

• Divide roast veggies between bowls.
• Top with herby eggplant wedges.
• Drizzle over capsicum relish aioli.
• Sprinkle with toasted almonds to serve. Enjoy!