Roast Eggplant & Plant-Based Pesto

Name: Roast Eggplant & Plant-Based Pesto with Pearl Couscous Salad & Almonds
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 onion; 1 carrot; 1 beetroot; 1 eggplant; 1 sachet garlic & herb seasoning; 1 packet pearl couscous; 1 sachet vegetable stock powder; 1.75 cup water; 20 g plant-based butter (for the sauce); 1 packet plant-based basil pesto; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet plant-based aioli; 1 packet flaked almonds; ½ sachet Italian herbs

with Pearl Couscous Salad & Almonds

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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:

Climate Superstar

•Plant Based

•Easy Prep

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

DifficultyMedium

Ingredients

Serving amount

onion

carrot

beetroot

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: Eggs, Milk, Cashew, Walnut, Macadamia.)

1 bag

baby spinach leaves

1 packet

plant-based aioli

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, 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

Energy (kJ)3280 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

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut 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 cup 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, 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!