Cheesy Aubergine Parmiagiana Traybake
with Pesto Couscous and Rocket
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Sulphites
- Soya
- May contain traces of allergens
- Celery
Ingredients
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat 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
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a full kettle. Put the couscous in a large 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.
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.
Meanwhile, mix the marinara sauce, honey and water for the sauce (see pantry for amount) together in a bowl.
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.
When 5 mins of aubergine cooking time remain, remove the tray from the oven and push all the aubergine in 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.
Just before you are ready to serve, fluff up the couscous with a fork and stir through the pesto.
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!
