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Mediterranean Roasted Eggplant Fusilli
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Mediterranean Roasted Eggplant Fusilli

Mediterranean Roasted Eggplant Fusilli

with Greek Salad Cheese & Toasted Almonds

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.

Tree Nuts

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


Serving amount

2 clove








1 sachet

garlic & herb seasoning

1 packet


(Contains Gluten; May be present Soy, traces of egg. )

1 packet

flaked almonds

(Contains Tree Nuts; May be present Gluten, Peanuts, Sesame, milk, Soy. )

½ tin

tomato paste

1 tin

tinned cherry tomatoes

1 sachet

vegetable stock powder

1 packet

Greek salad cheese

(Contains Milk; )

1 bunch


Not included in your delivery

olive oil

1 tsp

brown sugar

30 g


(Contains Milk; )


Nutrition Values

/ 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
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.


Medium Pan
Baking Paper
Baking Tray
Large Non-Stick Pan


Get prepped

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.

Roast the veggies

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.

Cook the pasta

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.

Toast the almonds

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.

Make the sauce

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.

Serve up

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