HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Roasted Eggplant Fusilli
Mediterranean Roasted Eggplant Fusilli

Mediterranean Roasted Eggplant Fusilli

with Greek Salad Cheese & Toasted Almonds

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Add layers of flavour to fusilli with an array of rainbow veggies roasted in Mediterranean-inspired seasonings. Paired with a rich tomato sauce and aromatic basil leaves, your finished dish will be transformed into a taste sensation.

Allergens:GlutenTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove







red onion

1 sachet

garlic & herb seasoning

1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 packet

flaked almonds

(ContainsTree NutsMay be presentSoy, Gluten, Peanuts, Sesame, Milk)

½ tin

tomato paste

1 tin

tinned cherry tomatoes

1 sachet

vegetable stock powder

1 packet

Greek salad cheese


1 bunch


Not included in your delivery

olive oil

1 tsp

brown sugar

30 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3320 kJ
Fat29.9 g
of which saturates16.9 g
Carbohydrate96.7 g
of which sugars22.2 g
Protein29 g
Sodium1730 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Finely chop the garlic. Cut the eggplant into 1cm chunks. Thinly slice the capsicum into strips. Slice the red onion into 2cm wedges.


Place the veggies and garlic & herb seasoning on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.


While the veggies are roasting, cook the fusilli in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people), then drain the pasta and return to the saucepan. Drizzle with a little olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.


When the veggies have 5 minutes cook time remaining, return the frying pan to a medium- high heat with a drizzle of olive oil. Cook the garlic and tomato paste (see ingredients) until fragrant, 1 minute. Add the tinned cherry tomatoes, vegetable stock powder, brown sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes. Season to taste. Add the cooked fusilli, roasted veggies, butter and crumble in 1/2 the Greek salad cheese. Stir to combine.


Divide the Mediterranean roasted eggplant fusilli between bowls. Crumble over the remaining cheese. Top with the toasted almonds and tear over the basil leaves.