Roast Eggplant & Plant-Based Pesto
with Pearl Couscous Salad & Almonds- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Macadamia
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
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.
Ingredients
1
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: Eggs, Milk, Cashew, Walnut, Macadamia.)
1 bag
baby spinach leaves
1 packet
plant-based aioli
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Walnut, Macadamia, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)
½ sachet
Italian herbs
Not included in your delivery
1
olive oil
1.75 cup
water
20 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• 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!
