Pork Stuffed Aubergine Parmigiana
with Mini Roasties and 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
450
Potatoes
2
Garlic Clove
2
Aubergine
(May contain Celery)
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 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop 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.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply (in a criss-cross pattern), taking care to not cut through the skin.
When the potatoes have been cooking for about 8 mins, pop the aubergine halves onot another baking tray, cut-side up. Drizzle with oil and season with salt and pepper, then roast on the top shelf for the remaining time until tender, 22-25 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the pork mince and cook until browned, 5-6 mins.
Use a 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.
Stir the garlic, Italian style herbs, passata, chicken stock paste and sugar for the sauce (see ingredients for amount) into the mince.
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 breadcrumbs into a medium bowl. Season with salt and plenty of pepper, mix well, 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 gently 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.
When ready, transfer the stuffed aubergine parmigiana and mini roasties to your plates.
Serve the pea shoot salad alongside with the balsamic glaze drizzled over. Enjoy!
