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Rustic Roasted Eggplant & Veggie Risotto with Parmesan Cheese & Chargrilled Capsicum Relish

Eggplant and carrot, roasted to golden perfection, are tossed through a herby risotto. You’ll notice the sharp Parmesan coming through and the chargrilled capsicum relish really elevates this dinner to the next level. Finish it off with toasty almonds for a nutty a flavour. This recipe is under 650kcal per serving.

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Under 650kcal Veggie eat-less-meat
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 eggplant
  • 1 brown onion
  • 2 garlics
  • 1 sachet garlic & herb seasoning
  • 2 packets israeli couscous
  • 1 sachet vegetable stock powder
  • 2 cups water
  • 1 bag baby spinach leaves
  • 1 packet chargrilled capsicum relish
  • 20 gr butter
  • 1 pinch chilli flakes
  • 1 courgette
  • 1 packet grated parmesan cheese
  • olive oil
  • 2 eggplants
  • 1 brown onion
  • 4 garlics
  • 1 sachet garlic & herb seasoning
  • 4 packets israeli couscous
  • 2 sachets vegetable stock powder
  • 4 cups water
  • 1 bag baby spinach leaves
  • 1 packet chargrilled capsicum relish
  • 40 gr butter
  • 1 pinch chilli flakes
  • 2 courgettes
  • 1 packet grated parmesan cheese

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Cut eggplant into small chunks. Slice courgette
    into thick half-moons. Roughly chop onion.
    Finely chop garlic.
  2. • In a large frying pan, heat a drizzle of olive oil
    over medium-high heat. Cook onion until tender,
    3-5 minutes.
    • Add garlic and garlic & herb seasoning and
    cook until fragrant, 1 minute.
    • Add Israeli couscous, vegetable stock powder
    and the water. Stir to combine.
  3. • Transfer couscous mixture to a baking dish.
    Cover tightly with foil and bake until liquid is
    absorbed and couscous is tender,
    28-32 minutes.
  4. • Meanwhile, place eggplant and courgette on a
    lined oven tray.
    • Drizzle with olive oil, season with salt and toss
    to coat.
    • Spread out evenly, then roast until tender,
    20-25 minutes.
  5. • Remove couscous from oven, then stir through
    baby spinach leaves, grated Parmesan cheese,
    chargrilled capsicum relish, roasted veggies
    and the butter.
    • Stir through a splash of water to loosen
    couscous if needed.
  6. • Divide roasted eggplant and veggie couscous
    between plates.
    • Garnish with chilli flakes (if using) to serve.
    Enjoy!