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Mediterranean Roasted Eggplant Farfalle

Mediterranean Roasted Eggplant Farfalle

with Cherry Tomatoes & Crumbly Cheese

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

Tags:VeggieQuick Prep
Allergens:MilkGluten

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

baby spinach leaves

1

courgette

1

eggplant

1 packet

farfalle

(ContainsGlutenMay be presentEgg, Soy)

1 sachet

garlic & herb seasoning

1

red onion

1 bag

thyme

1 tin

tinned cherry tomatoes

½ packet

tomato paste

1 sachet

vegetable stock powder

2 clove

garlic

1 packet

Greek salad cheese

(ContainsMilk)

Not included in your delivery

1 tsp

brown sugar

30 g

butter

(ContainsMilk)

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3192 kJ
Fat26 g
of which saturates16.3 g
Carbohydrate98.8 g
of which sugars22.5 g
Protein26.3 g
Sodium1624 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Finely chop garlic. Cut eggplant and courgette into small chunks. Slice red onion into wedges. • Place veggies and garlic & herb seasoning on a lined oven tray. 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.

2

• While the veggies are roasting, cook farfalle in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. Drizzle with a little olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3

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

TIP: Combine the pasta in the saucepan if your frying pan isn't big enough.

4

• Pick thyme leaves. • Divide Mediterranean roasted eggplant farfalle between bowls. • Crumble over remaining cheese. Garnish with thyme.