Cheesy Aubergine Parmigiana Style Traybake
with Pesto Couscous and Rocket
Parmigiana is an Italian dish made with roasted or fried aubergine layered with tomato sauce and cheese before being baked. Our Aubergine Parmigiana Style Traybake is a simpler version, but still full of flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
2 unit(s)
Aubergine
(May contain Celery)
10 grams
Vegetable Stock Paste
1 sachet(s)
Mixed Herbs
120 grams
Marinara Sauce
15 grams
Honey
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a full kettle. Put the couscous in a large heatproof bowl.
Trim the aubergine, then slice into rounds approximately 1cm thick.
Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film. Leave to the side until ready to serve.
Meanwhile, pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, mix the marinara sauce, honey and water for the sauce (see pantry for amount) together in a bowl. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Season with salt and pepper and set aside.
While everything's in the oven, have a quick tidy, then put your feet up until it's ready.
When the aubergine has 5 mins left, remove the tray from the oven and push all the aubergine into one layer in the middle of the tray.
Pour over the marinara sauce.
Sprinkle over the Italian style cheese and return to the oven for the remaining cooking time.
Just before you're ready to serve, fluff up the couscous with a fork and stir through the pesto.
Share your pesto couscous between your serving bowls. Top with your cheesy aubergine.
Serve with a handful of rocket on top with a drizzle of olive oil.
Finish by drizzling over the balsamic glaze.
Enjoy!
