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Harissa & Honey-Glazed Eggplant

Harissa & Honey-Glazed Eggplant

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.

Tags:Under 650kcalVeggieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SulphitesMilkTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsSulphites)

1 bag

mixed salad leaves

1 packet

fetta cubes

(ContainsMilk)

1 packet

pistachios

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

honey

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

To the bowl with the dressing, add the mixed salad leaves, fetta cubes, tomato and cucumber. Toss to coat.

6

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.