Cheesy Aubergine Parmigiana
with Mini Roasties and Tenderstem® Broccoli
This delicious Cheesy Aubergine Parmigiana has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Recipe Update: Due to quality issues with green beans, you'll instead receive extra Tenderstem® broccoli. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
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
450
Potatoes
2
Aubergine
(May contain Celery)
2
Garlic Clove
150
Tenderstem Broccoli
1
Finely Chopped Tomatoes with Basil
10
Vegetable Stock Paste
(Contains Celery)
1
Dried Oregano
40
Mature Cheddar Cheese
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1
Sugar
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Trim the aubergines, then slice into rounds approximately 1cm thick. Lay them onto a baking ray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer (use two baking trays if necessary).
When the oven is hot, roast on the top shelf until soft and golden, 15-20 mins. Turn halfway through.
Meanwhile, pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
While everything cooks, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, stir in the garlic and cook for 1 min.
Add the chopped tomatoes, veg stock paste, oregano, sugar and water for the sauce (see pantry for both amounts) and stir together. Season with salt and pepper.
Bring to the boil, then reduce the heat and simmer until thickened, 8-10 mins.
Meanwhile, grate the cheese.
Once thickened, spoon a third of the tomato sauce into an appropriately sized ovenproof dish and spread out in an even layer.
Lay a third of the roasted aubergine slices on top, then generously sprinkle with a third of the grated hard Italian style cheese. Repeat this two more times with the remaining sauce, aubergine and cheese - parmigiana made!
Scatter over the Cheddar, then bake on the top shelf of your oven until golden and bubbling, 8-10 mins.
While the parmigiana bakes, wash the tomato saucepan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the Tenderstem® and stir-fry until starting to char, 2-3 mins.
Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 2-3 mins.
Remove from the heat and season with salt and pepper.
When your parmigiana's ready, allow to stand for a couple of mins before serving.
Share between your plates and serve the mini roasties and Tenderstem® alongside.
Enjoy!
