Aubergine Parmigiana Salad and Mozzarella

Name: Aubergine Parmigiana Salad and Mozzarella with Streaky Bacon and Croutons
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 125 Baby Plum Tomatoes; 1 Ciabatta; 15 Honey; 6 British Streaky Bacon; 1 Aubergine; 1 Mozzarella; 12 Balsamic Vinegar; 40 Wild Rocket; 1 Courgette; 40 Grated Hard Italian Style Cheese; 1 Olive Oil

with Streaky Bacon and Croutons

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We love good Aubergine Salad with Bacon, Croutons & Mozzarella and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:

Milk

•Sulphites

•Egg

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

Ciabatta

Honey

British Streaky Bacon

Aubergine

(May contain traces of: Celery)

Mozzarella

(Contains: Milk)

Balsamic Vinegar

(Contains: Sulphites)

Wild Rocket

Courgette

(May contain traces of: Celery)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

Olive Oil

Nutritional information

Energy (kcal)639 kcal

Energy (kJ)2671 kJ

Fat35 g

of which saturates18 g

Carbohydrate41 g

of which sugars23 g

Protein36 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Baking Tray

•Bowl

•Grill Pan

•Plate

•Paper Towel

Instructions

Preheat your oven to 200°C. Trim the courgette, halve widthways, slice lengthways into ½cm wide strips. Trim the aubergine and chop into rounds roughly 1cm thick. Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta on a baking tray in a single layer and drizzle with oil, season with salt and pepper and sprinkle over a third of the hard Italian cheese. Toss to coat the bread in the cheese. Pop the aubergine on another baking tray and drizzle with oil, season with salt and pepper and sprinkle over a half the remaining cheese.

Roast the aubergine on the top shelf until soft and golden, 15-20 mins. Bake the croutons on the middle shelf until golden as well, 8-10 mins, then remove from the oven and set aside. Meanwhile, halve the tomatoes and pop them in a large bowl. Season with salt and pepper, then add the balsamic vinegar, honey and olive oil (see ingredients for amount). Mix to combine, then set aside.

Heat a large frying pan on medium high heat (no oil). Once hot, lay in the courgette slices and fry until charred, 2-3 mins on each side. TIP: Do this in batches if your pan is small. Once charred, remove the courgette to a large bowl and season with salt and pepper.

Pop your frying pan back on medium high heat and add a drizzle of oil. Lay in the bacon rashers and fry until crispy and brown, 1-2 mins on each side. Remove to a plate lined with kitchen roll.

Drain the mozzarella and pull apart into small pieces. Add the aubergine, tomato and dressing, croutons (and cheesy bits from the tray!), mozzarella and rocket to the bowl with the courgettes and toss to coat. Serve with the streaky bacon rashers arranged on top and finish with a sprinkling of remaining hard Italian cheese. Enjoy!

Step 6 MOD: If you've opted to receive mozzarella, at the beginning of the above step, drain the mozzarella and pull apart into small pieces. Add the mozzarella to the bowl when you add with the veg, dressing, croutons and rocket. Continue with the rest of the step.