Pork Stuffed Aubergine Parmigiana
with Balsamic Pea Shoot Salad
This delicious Pork Stuffed Aubergine Parmigiana has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
2
Aubergine
(May contain Celery)
2
Garlic Clove
1
Medium Tomato
120
British Pork Mince
1
Italian Style Herbs
1
Tomato Passata
10
Chicken Stock Paste
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
40
Pea Shoots
12
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
½
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve the aubergines lengthways, keeping the stem attached. Score the flesh deeply (in a criss-cross pattern), taking care to not the cut through the skin. Put the aubergine halves, skin-side down, onto a large lined baking tray. Drizzle with oil and season with salt and pepper. When the oven is hot, roast the aubergine on the top shelf until golden brown and soft, 22-25 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Chop the tomatoes into 1cm pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat. When the oil is hot, add the pork mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the garlic, Italian style herbs, passata, chicken stock paste and sugar for the sauce (see ingredients for amount) to the mince. Stir and bring to the boil, then reduce the heat and simmer until the sauce is very thick, 5-7 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle. Meanwhile, pop the hard Italian style cheese and panko breadcrumbs into a medium bowl. Season with salt and plenty of pepper, mix together, then set aside.
Preheat your grill to high. Using a tea towel, hold the stem of a roasted aubergine half with one hand, then use a spoon to scoop out the flesh whilst keeping the skin intact. Repeat for the other halves. Roughly chop the aubergine flesh, then add to the ragu. Spoon the ragu mixture back into each aubergine skin so all halves are filled. Sprinkle over the cheesy breadcrumbs, then grill until golden, 3-5 mins.
Toss the pea shoots and tomatoes together with a drizzle of oil, then season with salt and pepper. Serve the stuffed aubergine parmigiana on your plates with the salad alongside. Drizzle the balsamic glaze over the salad to finish. Enjoy!
