Roasted Eggplant
with Potatoes, Pomegranate Dressing and Fresh Salad
Delight in smoky roasted eggplant, potatoes and a zesty pomegranate dressing, perfectly balanced with a crisp, vibrant salad.
Cals 462 · Prot 15 · Carbs 100 · Fat 5
Vegetarian
Calorie Smart
Global Eats
40 min
Delight in smoky roasted eggplant, potatoes and a zesty pomegranate dressing, perfectly balanced with a crisp, vibrant salad.
Cals 462 · Prot 15 · Carbs 100 · Fat 5
Vegetarian
Calorie Smart
Global Eats
Ingredients
Roast veg
Potatoes
500 Grams
Garlic onion powder
4 Grams
Long Eggplant
250 Grams
Green pepper
1 Piece
Dressing
Lemon
1 Piece
Pomegranate molasses
80 Grams
Olive oil
4 Tbsp
Sumac
2 Grams
Salad
Cucumber
1 Piece
Tomatoes
1 Piece
Fresh parsley
15 Grams
To serve
Pomegranate kernels
125 Grams
Natural yogurt
4*
170 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) | 1934 / 462 |
| Fats (g) | 4.6 |
| of which saturated (g) | 2.6 |
| Carbohydrates (g) | 100 |
| of which sugars (g) | 30.6 |
| Fibers (g) | 18.8 |
| Proteins (g) | 15.3 |
| Salt (g) | 0.3 |
*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 Roast potatoes
- Preheat oven to 220°C/200°C fan.
- Cut the potatoes (skin on) into small bite-sized pieces.
- Toss onto a lined baking tray with a drizzle of oil, garlic onion powder, a pinch of salt and pepper.
- Mix to coat the potatoes.
- Roast for 30-35 min.
2 Make dressing
- Meanwhile, cut the lemon into wedges.
- In a small bowl, combine the pomegranate molasses, 2 Tbsp olive oil, 1 Tbsp lemon juice, sumac, a pinch of salt and pepper.
3 Add veg
- Cut the eggplant into bite-sized pieces.
- Deseed the green pepper and cut into big chunks.
- Coat the eggplant with 1 Tbsp of the pomegranate dressing.
- With 12-15 min cooking time left, add the eggplant and green pepper to the tray with the potatoes.
- Roast until the potatoes and eggplant are cooked through.
4 Make salad
- Cut the cucumber into bite-sized quarters.
- Cut the tomato into small bite-sized pieces.
- Pick and roughly chop the parsley.
- In a bowl, combine the cucumber, tomato and parsley.
- Season with a pinch of salt and pepper and mix.
5 Serve
- Serve the Roasted Eggplant, Green Pepper and Potatoes alongside the Fresh Salad.
- Drizzle the pomegranate dressing over the roasted vegetables.
- Garnish with the pomegranate kernels.
- Serve the yogurt to the side.
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