Aubergine Parmigiana Salad
with Streaky Bacon and Croutons
This delicious Aubergine Parmigiana Salad 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 conflict 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.
1 unit(s)
Bell Pepper
1 unit(s)
Aubergine
1 unit(s)
Ciabatta
(ContainsCereals containing gluten)40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)125 grams
Baby Plum Tomatoes
1 sachet
Balsamic Vinegar
(ContainsSulphites)6 unit(s)
Streaky Bacon
40 grams
Rocket
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Trim the aubergine, then slice into roughly 1cm thick rounds.
Tear the ciabatta into roughly 2cm chunks, then pop onto a baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over a third of the hard Italian style cheese. Toss to coat and spread out in a single layer.
Pop the pepper and aubergine onto another baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the remaining cheese. Toss to coat and spread out in a single layer.
When the oven is hot, roast the aubergine and pepper on the top shelf until soft and golden, 20-25 mins.
Halfway through roasting, turn the veg and slide the croutons onto the middle shelf.
Bake the croutons until golden as well, 8-10 mins, then remove from the oven and set aside.
Meanwhile, halve the tomatoes and pop them into a large bowl.
Season with salt and pepper, then add the balsamic vinegar, sugar and olive oil for the dressing (see ingredients for both amounts).
Mix well to combine, then set the tomatoes aside.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once the oil is hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Transfer to a plate lined with kitchen paper.
When everything is ready, add the roasted pepper, aubergine, croutons (and cheesy bits from the tray) and rocket to the bowl of tomatoes and toss to coat.
Share the parmigiana salad between your bowls.
Top with the crispy bacon and sprinkle over the remaining cheese to finish. Enjoy!