Greek-Style Eggplant Wedges, Halloumi & Roast Veggies
with Parmesan Cheese & Capsicum Relish Aioli
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1
Eggplant
1 packet
Baby Leaves
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1
Courgette
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Halloumi
(Contains: Milk; )
Nutrition Values
Utensils
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!
