Harissa & Honey-Glazed Eggplant

Name: Harissa & Honey-Glazed Eggplant with Greek-Style Salad & Pistachios
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 eggplant; 2 potato; 1 packet harissa paste; 1 sachet vegetable stock powder; 1 tbs honey; 1 sachet dried oregano; 2 clove garlic; 1 tomato; 1 cucumber; ½ bottle balsamic glaze; 1 bag Cos Lettuce; 1 packet Fetta Cubes; 1 packet pistachios; 1 packet Greek-style yoghurt

with Greek-Style Salad & Pistachios

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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!

Tags:

Veggie

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Sulphites

•Milk

•Tree Nuts

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

eggplant

potato

1 packet

harissa paste

(May be present: Soy.)

1 sachet

vegetable stock powder

1 sachet

dried oregano

2 clove

garlic

tomato

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: Soy, Milk, Peanuts, Sesame.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 tbs

honey

Nutritional Values

Energy (kJ)1702 kJ

Fat13.8 g

of which saturates3.9 g

Carbohydrate51 g

of which sugars22.5 g

Protein14.2 g

Sodium819 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Non-Stick Pan

Cooking Steps

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.