Beef Aubergine Parmigiana
with Mini Roasties and Balsamic Pea Shoot Salad
- Milk
- Egg
- Cereals containing gluten
- Sulphites
- May contain traces of allergens
- Celery
This delicious Beef Aubergine Parmigiana has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
