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Aubergine Parmigiana Salad

Aubergine Parmigiana Salad

with Streaky Bacon and Croutons

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This delicious Aubergine Parmigiana Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 calories
Allergens:Cereals containing glutenMilkEggSulphites

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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1750 kJ
Energy (kcal)418 kcal
Fat21.0 g
of which saturates8.7 g
Carbohydrate34 g
of which sugars12.8 g
Protein21.1 g
Salt2.32 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!