Harissa & Honey-Glazed Eggplant
with Greek-Style Salad & Pistachios
When you slather eggplant with harissa paste and honey and pop it in the oven, it transforms into a melt-in-your-mouth veggie that deserves centrestage on your plate. Serve with oregano potatoes and a fetta-adorned salad, plus a creamy garlic yoghurt and sprinkle of pistachios for the finishing touch.
This recipe is under 650kcal per serving.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
eggplant
2
potato
1 packet
harissa paste
1 sachet
vegetable stock powder
1 sachet
dried oregano
2 clove
garlic
1
tomato
1
cucumber
½ bottle
balsamic glaze
(Contains Sulphites;)
1 bag
Cos Lettuce
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
pistachios
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the eggplant into quarters, lengthways (you should get two thin slices per person). Cut the potato into bite-sized chunks. In a small bowl, combine the harissa paste, vegetable stock powder, honey and a drizzle of olive oil. Season with salt and pepper.
Place the eggplant on a lined oven tray, skin-side down. Brush the harissa mixture over the cut sides of the eggplant. Place the potato on a second lined oven tray. Drizzle the potato with olive oil, sprinkle with the dried oregano and season with salt. Toss to coat. Roast both veggie trays until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic. In a medium frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek-style yoghurt to the garlic oil mixture. Stir to combine. Season to taste.
Roughly chop the tomato and cucumber, then set aside. In a medium bowl, combine the balsamic glaze and a drizzle of olive oil. Season to taste.
To the bowl with the dressing, add the cos lettuce leaves, fetta cubes, tomato and cucumber. Toss to coat.
Roughly chop the pistachios. Divide the harissa and honey-glazed eggplant, the oregano potatoes and Greek-style salad between plates. Top the eggplant with a dollop of garlic yoghurt. Sprinkle over the pistachios to serve.