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Cheesy Aubergine Parmigiana Style Traybake
Cheesy Aubergine Parmigiana Style Traybake

Cheesy Aubergine Parmigiana Style Traybake

with Pesto Couscous and Rocket

Recipe Development Team
Recipe Development TeamPublished on January 07, 2025
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Parmigiana is an Italian dish made with roasted or fried aubergine layered with tomato sauce and cheese before being baked. Our Aubergine Parmigiana Style Traybake is a simpler version, but still full of flavour.

Tags:
Calorie Smart
•Veggie
•Climate Conscious
•New
Allergens:
Cereals containing gluten
•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

120 grams

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

2 unit(s)

Aubergine

(May contain traces of: Celery)

10 grams

Vegetable Stock Paste

1 sachet(s)

Mixed Herbs

120 grams

Marinara Sauce

15 grams

Honey

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

200 milliliter(s)

Boiled Water for the Couscous

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2122 kJ
Energy (kcal)507 kcal
Fat15.9 g
of which saturates5.3 g
Carbohydrate72.2 g
of which sugars22.8 g
Dietary Fibre11.7 g
Protein19.5 g
Salt2.5 g
Potassium505.1 mg
Calcium44.1 mg
Iron1.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Kettle
•Cling Film
•Baking Tray

Cooking Instructions and Tips

Cook the Couscous
1

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

Boil a full kettle. Put the couscous in a large heatproof bowl.

Trim the aubergine, then slice into rounds approximately 1cm thick.

Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film. Leave to the side until ready to serve.

Roast the Aubergine
2

Meanwhile, pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Make your Sauce
3

Meanwhile, mix the marinara sauce, honey and water for the sauce (see pantry for amount) together in a bowl. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper and set aside.

While everything's in the oven, have a quick tidy, then put your feet up until it's ready.

Cheese Please
4

When the aubergine has 5 mins left, remove the tray from the oven and push all the aubergine into one layer in the middle of the tray. 

Pour over the marinara sauce. 

Sprinkle over the Italian style cheese and return to the oven for the remaining cooking time. 

Hey Pesto
5

Just before you're ready to serve, fluff up the couscous with a fork and stir through the pesto. 

Serve Up
6

Share your pesto couscous between your serving bowls. Top with your cheesy aubergine.

Serve with a handful of rocket on top with a drizzle of olive oil. 

Finish by drizzling over the balsamic glaze.

Enjoy! 

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