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Cheesy Aubergine Parmigiana Style Traybake

Cheesy Aubergine Parmigiana Style Traybake

with Pesto Yoghurt, Couscous and Rocket

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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.

Tags:
Veggie
•Calorie Smart
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Egg
•Sulphites

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.

Total40 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Aubergine

(May contain traces of: Celery)

1 sachet(s)

Mixed Herbs

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

10 grams

Vegetable Stock Paste

120 grams

Marinara Sauce

15 grams

Honey

32 grams

Pesto

(Contains: Milk)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

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

200 milliliter(s)

Boiled Water for the Couscous

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2361 kJ
Energy (kcal)564 kcal
Fat19.9 g
of which saturates7.7 g
Carbohydrate75.6 g
of which sugars26.3 g
Dietary Fibre11.7 g
Protein21.4 g
Salt2.5 g
Potassium505.1 mg
Calcium44.1 mg
Iron1.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Chopping Board
•Kettle
•Knife
•Cling Film

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then slice into rounds approximately 1cm thick.

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.

2

Meanwhile, boil a full kettle. Put the couscous in a large heatproof bowl.

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.

3

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.

In a small bowl, combine the pesto and Greek style yoghurt. Season with salt and pepper and set aside for later.

While everything's in the oven, have a quick tidy, then put your feet up until it's ready.

4

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. 

5

Just before you're ready to serve, fluff up the couscous and drizzle in some olive oil.

Taste and season with salt and pepper if you feel it needs it. 

6

Share your couscous between your serving bowls. Top with your cheesy aubergine. Drizzle over the pesto yoghurt. 

Serve with a handful of rocket on top with a drizzle of olive oil. 

Finish by drizzling over the balsamic glaze.

Enjoy! 

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