Herby Eggplant Wedges, Beef Rump & 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. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
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
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1
Courgette
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
300 g
Beef Rump
Nutrition Values
Utensils
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. • Season beef rump with salt and pepper.
• 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 medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Slice beef. • Divide roast veggies between bowls. • Top with eggplant wedges and beef. Drizzle over capsicum relish aioli. • Garnish with roasted almonds. Enjoy!
