Greek Eggplant Traybake
with Lemon and Oregano Smashed New Potatoes
Packed with the flavours of Greece.
Cals 579 · Prot 20 · Carbs 99 · Fat 16
Vegetarian
Family Friendly
Tips for Kids
Calorie Smart
45 min
Packed with the flavours of Greece.
Cals 579 · Prot 20 · Carbs 99 · Fat 16
Vegetarian
Family Friendly
Tips for Kids
Calorie Smart
Ingredients
Tray bake
Red onion
1 Piece
Garlic cloves
2 Piece
Yellow pepper
1 Piece
Cherry tomatoes
150 Grams
Eggplant
1 Piece
Chilli flakes
2 Grams
Dried oregano
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Kalamata olives
40 Grams
Fresh basil
15 Grams
Feta cheese
4*
100 Grams
Smashed potatoes
New potatoes
500 Grams
Lemon
1 Piece
Fresh oregano
10 Grams
Olive oil
0.5 Tbsp
Potato Seasoning
8 Grams
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2415 / 579 |
| Fats (g) | 15.5 |
| of which saturated (g) | 6.2 |
| Carbohydrates (g) | 99 |
| of which sugars (g) | 19.1 |
| Fibers (g) | 20.2 |
| Proteins (g) | 19.8 |
| Salt (g) | 6.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat oven to 210°C/190°C fan.
- Peel and chop onion into bite-sized pieces.
- Peel and finely chop garlic.
- Deseed and chop pepper into strips.
- Cut cherry tomatoes in half.
- Chop the eggplant into wedges.
- Zest the lemon using a microplane or fine grater.
- In a large bowl combine the olive oil, garlic, chilli flakes (spicy!), dried oregano, salt and black pepper.
- Add the eggplant, mix well to coat. Set aside.
Tip! If cooking for kids, leave some of the eggplant plain without the marinade.
2 Bake
- Cut the zested lemon into wedges.
- Add the onion, pepper, tomatoes and eggplant to a lined baking tray.
- Drizzle a small amount of oil over the onions, tomato and peppers.
- Bake for 18-20 min, or until the eggplant is tender.
- Once tender squeeze the juice of the lemon over the eggplant.
Tip! If cooking for kids, leave some of the pepper and tomatoes raw for serving.
3 Boil potatoes
- Bring a large pan of salted water to the boil.
- Add the potatoes.
- Boil for 15-20 min, until tender and starting to fall apart.
- Once cooked drain.
- Return the potatoes to the same pan.
4 Finish traybake
- Meanwhile, cut the kalamata olives in half.
- Pick and finely chop the basil.
- Add the olives, basil and crumble the feta over the veg and eggplant.
- Return to the oven for a further 5-7 min.
Tip! If cooking for kids, leave the olives and feta off the eggplant and veg.
5 Crush potatoes
- Meanwhile, pick and finely chop the fresh oregano.
- Partly crush the potatoes with a fork or masher.
- Add the oregano, lemon zest and olive oil.
- Mix well and season with the vegetable seasoning to taste.
Tip! If cooking for kids, leave some of the potatoes plain without the oregano and lemon zest.
6 Serve
- Serve the Greek Eggplant Traybake with Lemon and Oregano Smashed New Potatoes.
Tip! If cooking for kids, serve the plain eggplant and potatoes, with the raw tomatoes and peppers on the side.
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