Roast Eggplant & Plant-Based Pesto
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Roast Eggplant & Plant-Based Pesto

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.

Tags:
Easy Prep
Plant Based
Climate Superstar
Allergens:
Gluten
Wheat
Almond

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

Energy (kJ)3326 kJ
Fat45.8 g
of which saturates4.9 g
Carbohydrate75.4 g
of which sugars24.2 g
Protein16.8 g
Sodium1299 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan
Lid

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide pearl couscous salad between bowls. Top with pesto roasted eggplant. • Drizzle with plant-based aioli. Sprinkle with flaked almonds to serve. Enjoy!