Aubergine Parmigiana Style Traybake
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Aubergine Parmigiana Style Traybake

with Roasted Potatoes and Baby Leaves

Tags:
Prepped in 10
Under 650 calories
Veggie
Allergens:
Milk
Egg
Sulphites

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.

Preparation Time35 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Aubergine

(May contain Celery)

1 sachet(s)

Mixed Herbs

120 grams

Marinara Sauce

60 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 tbsp

Honey

2 tbsp

Mayonnaise

sideBannerName

Nutritional information

Energy (kJ)2188 kJ
Energy (kcal)523 kcal
Fat19.6 g
of which saturates6.3 g
Carbohydrate73 g
of which sugars23.2 g
Protein18.1 g
Salt1.34 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Small Bowl

Instructions

1

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

Chop the potatoes into 2cm chunks (no need to peel).

2

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

3

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

Pop the aubergine onto a medium baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Roast the aubergine on the middle shelf until soft and golden, 20-25 mins. Turn halfway through.

4

In a small bowl, mix together the marinara sauce and honey (see pantry for amount).

5

When the aubergine has 5 mins remaining, remove the tray from the oven. Pour over the marinara sauce and sprinkle evenly with the cheese.

Return to the oven until the sauce is piping hot and the cheese has melted, 5-6 mins.

6

Share the roasted aubergine between your plates. Spoon over any remaining sauce and cheese from the tray.

Serve the roasted potatoes and salad alongside. Drizzle some oil and the balsamic glaze over the leaves.

Serve with mayo (see pantry for amount) for dipping.

Enjoy!

Meal right image

Explore Similar Recipes

Meal left image