Harissa baby eggplant, pumpkin and tomato bake

with steamed asparagus

JUST VEGAN! | FAMILY FRIENDLY | NO ADDED GLUTEN | CALORIE SMART | Spicy (mild), Great for leftovers

This enticing bake features a delicious harissa marinated baby eggplant, roasted pumpkin and steamed asparagus. Fresh and full of flavour, perfect for a summer's evening. Spiciness is mild.

Make this dish within 5 days of receiving your meal kit
Hands-on: 15 minutes
Ready in: 45 minutes
Cooking equipment: 2 x rimmed baking trays, large frying pan, medium pot with steam basket (or see alternative method)
No preparations steps required before you start cooking
Pantry items needed: olive oil, salt
Serves: 2 or 4

Nutritional information

	Per 503g serve	Per 100g
Energy	1460kJ (350Cal)	291kJ (70Cal)
Protein	11.8g	2.2g
Fat, total	12.6g	2.5g
– Saturated	1.8g	0.3g
Carbohydrate	38.8g	7.7g
– Sugars	32.2g	6.4g
Sodium	467mg	93mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: contains soybeans, tree nuts.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Eggplant is an excellent source of dietary fibre. It is also a good source of vitamins B1 and B6 as well as potassium, copper, magnesium and manganese. In addition, it boasts a high number of antioxidants, especially anthocyanins.

Eggplant has been linked to health benefits such as lower risk of cancer, heart disease and diabetes, improved brain and eye health, and weight management.