Vegetarian

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  • Family Friendly
  • One Pot

Eggplant, Capsicum and Cheese Taco Bake

The best parts of a robust vegetable bake and tacos, this cheese-topped, one-tray dinner is perfect for warming up your weeknight. Place in the centre of the table and let everyone self-serve the richly flavoured filling and spiced crème fraîche.

"No"

"60 Minutes"

Recipe

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01

Prepare Ingredients

Preheat oven to 200°C fan-forced. Cut eggplant into 3cm pieces. Remove core from capsicum and thinly slice into long strips. Crush garlic. Rinse and separate lettuce leaves. Pick coriander leaves from their stems and finely chop stems.

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02

Bake Eggplant

Place eggplant, capsicum and coriander stems on a baking tray, drizzle with oil and sprinkle with Subtly Smoky Chipotle and ½ teaspoon sea salt. Mix well to combine and roast for 20 minutes or until eggplant is golden brown and almost tender.

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03

Add Tomatoes

Add garlic and tomatoes to tray, mix well and bake for a further 10–15 minutes or until tomatoes have reduced slightly.

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04

Add Mozzarella

Carefully remove tray from oven and evenly sprinkle mozzarella over eggplant mixture. Bake for a further 5 minutes or until cheese is golden brown.

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05

Heat Tortillas

Warm tortillas according to packet instructions. Keep tortillas warm in a clean tea towel.

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06

Plate Up

Roughly chop jalapeño chilli and mix with crème fraîche. Cut lime into wedges. Divide lettuce and eggplant mixture between tortillas and top with jalapeño creme fraiche and remaining coriander. Serve with lime wedges.

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Eggplant, Capsicum and Cheese Taco Bake

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami