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.
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
- • 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. - • 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. - • Transfer couscous mixture to a baking dish.
Cover tightly with foil and bake until liquid is
absorbed and couscous is tender,
28-32 minutes. - • 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. - • 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. - • Divide roasted eggplant and veggie couscous
between plates.
• Garnish with chilli flakes (if using) to serve.
Enjoy!