Roast Eggplant & Plant-Based Pesto
with Pearl Couscous Salad & Almonds
Roasted until it's juicy and tender on the inside and caramelised on the outside, tonight's dish is all about the eggplant, the perfect plant-based stand in for a steak. Add the finishing touch with some brightly flavoured basil pesto, serve over a delightfully doughy pearl couscous salad, then bring it all together with a drizzle of plant-based aioli for creaminess, plus a sprinkle of flaked almonds for crunch.
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Ingredients
1
red onion
1
carrot
1
beetroot
1
eggplant
1 sachet
garlic & herb seasoning
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 bag
baby spinach leaves
1 packet
plant-based aioli
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ sachet
Italian herbs
Not included in your delivery
olive oil
1.75 cup
water
20 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut red onion and carrot into bite-sized chunks. Cut beetroot into small chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Italian herbs (see ingredients) and season with salt and pepper. Toss to coat. Set aside. • Cut eggplant lengthwise into quarters. Place on a second lined oven tray. Drizzle with olive oil (1/4 cup for 2 people / 1/2 for 4 people), sprinkle with garlic & herb seasoning and toss to coat. • Roast both veggie trays until tender, 20-25 minutes.
• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring, until golden, 1-2 minutes. • Add vegetable stock powder and the water and bring to the boil. • Reduce heat to medium, then simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-15 minutes. • Remove pan from heat, then stir through the plant-based butter. Cover to keep warm.
• When the eggplant is ready, top with plant-based basil pesto. Set aside. • Add roasted onion, carrot and beetroot, the baby spinach leaves and a drizzle of white wine vinegar to the couscous. Toss to combine. Season to taste.
• Divide pearl couscous salad between bowls. Top with pesto roasted eggplant. • Drizzle with plant-based aioli. Sprinkle with flaked almonds to serve. Enjoy!