Aubergine Parmigiana Style Traybake

Name: Aubergine Parmigiana Style Traybake with Roasted Potatoes and Baby Leaves
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 450 grams Potatoes; 2 unit(s) Aubergine; 1 sachet(s) Mixed Herbs; 120 grams Marinara Sauce; 60 grams Grated Hard Italian Style Cheese; 50 grams Baby Leaf Mix; 12 milliliter(s) Balsamic Glaze; 1 tbsp Honey; 2 tbsp Mayonnaise

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

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

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

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.

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.

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

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.