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Beef Aubergine Parmigiana
Beef Aubergine Parmigiana

Beef Aubergine Parmigiana

with Mini Roasties and Balsamic Pea Shoot Salad

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

Tags:
WeightWatchers
Allergens:
Milk
•Egg
•Cereals containing gluten
•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.

Total45 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

2

Garlic Clove**

1

Aubergine

(May contain traces of: Celery)

240

British Beef Mince

1

Mixed Herbs

1

Tomato Passata

10

Chicken Stock Paste

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

10

Breadcrumbs

(Contains: Cereals containing gluten)

40

Pea Shoots

12

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

½

Sugar for the Sauce

Nutritional information

Energy (kcal)643 kcal
Energy (kJ)2691 kJ
Fat26.6 g
of which saturates12.3 g
Carbohydrate65.3 g
of which sugars16.5 g
Protein42.6 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Baking Paper
•Garlic Press
•Large Frying Pan
•Bowl
•Tea Towel

Instructions

Roast 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). Pop 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 middle shelf until golden, 30-40 mins. Turn halfway through.

Prep the Aubergine
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply in a criss-cross pattern, taking care not to cut through the skin. 

When the potatoes have been roasting for about 8 mins, put the aubergine halves, cut-side up, onto a large, lined baking tray. Drizzle with oil and season with salt and pepper.

Roast the aubergine on the top shelf until golden brown and soft, 25-28 mins.

Fry the Beef
3

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Make the Ragu
4

Stir the garlic, mixed herbs, passata, chicken stock paste and sugar for the sauce (see pantry for amount) into the mince.

Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce is very thick, 5-7 mins.

Meanwhile, pop the hard Italian style cheese and breadcrumbs into a medium bowl. Season with salt and plenty of pepper, mix well, then set aside.

Parmigiana Time
5

Preheat your grill to high.

Using a tea towel, hold the stem of a roasted aubergine half with one hand, then use a spoon to gently scoop out the flesh whilst keeping the skin intact. Repeat for the other halves.

Roughly chop the aubergine flesh, then add to the ragu and combine well. Spoon the ragu mixture back into each aubergine skin so all halves are filled.

Sprinkle over the cheesy breadcrumbs, then grill until golden, 3-5 mins.

Finish and Serve
6

When ready, plate up your aubergine parmigiana with the mini roasties.

Serve the pea shoot salad alongside with a drizzle of the balsamic glaze.

Enjoy!

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Explore Similar Recipes

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