NZ Mediterranean Eggplant & Roast Veggie Toss
with Double Parmesan Cheese & Capsicum Relish Aioli
- Almond
- Sulphites
- Milk
- Eggs
- Soy
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
2 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1
Courgette
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Nutrition Values
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 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 spinach leaves and toss to combine.
• Divide roast veggies between bowls. • Top with eggplant wedges. Drizzle over capsicum relish aioli. • Garnish with roasted almonds. Enjoy!
