All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Eggplant, Roasted Red Pepper & Tomato Spread
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare Ingredients and Make Citrus Dijon Sauce
Stem, seed, remove ribs, and cut red bell pepper into 2" dice.
Trim zucchini ends, quarter, and cut into ½" dice.
In a mixing bowl, thoroughly combine mayonnaise, vinaigrette, 2 tsp. water, and a pinch of salt. Set aside.
Prepare the Ratatouille
In another mixing bowl, thoroughly combine eggplant spread, tomato paste, 2 tsp. water, and a pinch of salt.
Add red bell pepper, zucchini, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper to bowl and stir until vegetables are coated.
Transfer vegetables and sauce to prepared baking sheet and spread into an even layer.
Roast the Ratatouille
Roast ratatouille in hot oven until tender and edges begin to brown, 15-16 minutes, rotating baking sheet 180 degrees in oven halfway through. Baking sheet will be hot! Use an oven mitt.
While ratatouille roasts, prepare fish.
Prepare the Fish
Pat tilapia dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Spread Djion mustard evenly on one side of tilapia. Top mustard evenly with panko, pressing gently to adhere.
Cook Fish and Finish Dish
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add tilapia to hot pan, panko side down. Cook until panko is golden brown and tilapia reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove from burner.
Plate dish as pictured on front of card, topping tilapia with citrus Dijon sauce. Bon appétit!
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