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Aubergine Parmigiana Salad
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Aubergine Parmigiana Salad

Aubergine Parmigiana Salad

with Streaky Bacon and Croutons

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

Tags:
Under 650 calories
WeightWatchers
Allergens:
Milk
Egg
Sulphites
Cereals containing gluten

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 time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain Celery)

1

Aubergine

(May contain Celery)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

125

Baby Plum Tomatoes

12

Balsamic Vinegar

(Contains Sulphites)

6

Streaky Bacon

40

Wild Rocket

1

Ciabatta

(Contains Cereals containing gluten May contain Cereals containing gluten)

Not included in your delivery

½

Sugar for the Dressing

1

Olive Oil for the Dressing

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Nutritional information

Energy (kcal)418 kcal
Energy (kJ)1750 kJ
Fat21 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

Baking Tray
Bowl
Grill Pan
Paper Towel

Instructions

Get Prepped
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.

Croutons and Veg Time
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.

Roast until Golden
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.

Prep the Tomatoes
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.

Bring on the Bacon
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.

Combine and Serve
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!