Aubergine Parmigiana Salad
with Streaky Bacon and Croutons
- Milk
- Egg
- Sulphites
- Cereals containing gluten
- May contain traces of allergens
- Celery
- Cereals containing gluten
This delicious Aubergine Parmigiana Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
1
Bell Pepper
(May be present: Celery)
1
Aubergine
(May be present: Celery)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
125
Baby Plum Tomatoes
12
Balsamic Vinegar
(Contains: Sulphites)
6
British Streaky Bacon
40
Wild Rocket
1
Ciabatta
(Contains: Cereals containing gluten May be present: Cereals containing gluten)
Not included in your delivery
½
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-loved combination of roasted aubergine, crispy bacon, and balsamic dressing; some find the overall flavour bold and satisfying, while others feel it needs stronger seasoning or more dressing.
- Ease of prep: Straightforward to put together, though several reviewers note it takes longer than 30 minutes, particularly when roasting the vegetables.
- Suggestions: Add the rocket only at the point of plating to prevent it wilting in the warm dressing; consider roasting the veg in slightly smaller pieces for a better texture. Use oil sparingly throughout, as the dish can turn greasy. Some reviewers added couscous or pasta to make it more substantial as a main meal.
- Next-day meals: Leftovers are best enjoyed cold rather than reheated, as the salad softens quickly once dressed.
- Portions: Many reviewers found the portion on the small side for a main meal; adding an extra aubergine or a side of couscous helps make it more filling.
