Roasted Eggplant Caprese

Roasted Eggplant Caprese

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Plant Based Bag (4 nights for 2) on Sunday, December 22, 2019.
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Ingredients

Caprese

  • 400g baby potatoes, sliced 1 cm
  • 1 eggplant, sliced 1 cm
  • 1 pack vine tomatoes, thinly sliced
  • 1/2 pack baby spinach

Beans

  • 1 can cannellini beans, drained & rinsed
  • 1 pack vegan basil pesto
  • 2 Tbsp vegan garlic aioli
  • Zest & juice of half lemon

To Serve

  • 1 bunch basil, picked
  • 1 pack balsamic glaze
  • Pinch of chilli flakes (optional)
  • 1 pack almonds

Steps

  1. Preheat oven to 220°C. Prep caprese Place potatoes and eggplant onto two separate lined oven trays. Drizzle both with oil and season. Roast potatoes in oven on upper rack for about 25 minutes, until golden and tender. Turn halfway through cook time. Roast eggplant, on rack below potatoes, for about 20 minutes, turning halfway through cook time.
  2. Prep tomatoes. Season tomatoes with salt. Set aside.
  3. Prep beans. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook cannellini beans for 3-4 minutes, until hot through and starting to brown. Transfer beans to a bowl and smash lightly with a fork. Add pesto, aioli, lemon zest and juice and mix to combine. Season to taste.
  4. Prep spinach. Place spinach in a small bowl, drizzle with olive oil and season.

Nutritional Information

Energy 2111 kj
505 kcal
Protein 16.0g
Carbohydrate 48.4g
Fat 24.6g