Veggie 'Nduja Aubergine Parmigiana
with Roast Potatoes and Rocket
This delicious Veggie 'Nduja Aubergine Parmigiana has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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 grams
Potatoes
2 unit(s)
Aubergine
(May contain Celery)
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains Celery)
½ sachet(s)
Vegan ‘Nduja
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
20 grams
Butter
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. Pop the rounds onto a baking tray. 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 the aubergine on the top shelf until soft and golden, 15-20 mins. Turn halfway through.
Meanwhile, pop the potato chunks onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer (use two baking trays if necessary).
Roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
While everything roasts, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and stir-fry, 1 min.
Stir in the passata, veg stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder) sugar and water for the sauce (see pantry for both amounts).
Bring the sauce to the boil, then reduce the heat and simmer until thickened, 4-5 mins. Stir the butter (see pantry for amount) through the sauce until melted.
Spoon half of the tomato sauce into an appropriately sized ovenproof dish and spread out in an even layer.
Lay half of the roasted aubergine rounds on top, then sprinkle over half of the hard Italian style cheese.
Repeat this once more with the remaining sauce, aubergine and cheese - parmigiana made!
When the potatoes have about 10 mins left, bake the parmigiana on the top shelf of your oven until golden and bubbling, 8-10 mins.
When your parmigiana is ready, allow to stand for a couple mins before serving.
Share between your plates with the roast potatoes and rocket leaves alongside.
Drizzle the balsamic glaze over the leaves to finish.
Enjoy!
