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Aubergine Parmigiana Style Traybake
Aubergine Parmigiana Style Traybake

Aubergine Parmigiana Style Traybake

with Roasted Potatoes and Baby Leaves

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Whether you're catching the game at home or pitch-side, enjoy this Aubergine Parmigiana Style Traybake, inspired by the classic Italian dish, in your celebrations of the Six Nations championship. Perfect for fuelling your matchday fever or for guests to try. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
•Veggie
•Climate Conscious
Allergens:
Milk
•Egg
•Sulphites

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.

Total35 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Aubergine

(May contain traces of: 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

Nutritional information

Energy (kJ)2188 kJ
Energy (kcal)523 kcal
Fat19.6 g
of which saturates6.3 g
Carbohydrate73.1 g
of which sugars23.2 g
Dietary Fibre13.4 g
Protein18.3 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Small Bowl

Instructions

Prep the Potatoes
1

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

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

Get Roasting
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.

Aubergine Time
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 on the middle shelf of your oven until soft and golden, 20-25 mins. Turn halfway through.

Mix the Marinara Sauce
4

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

Finishing Touches
5

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

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

Serve Up
6

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

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

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

Enjoy!

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