Crispy Double Bacon & Aubergine Parmigiana Inspired Salad
with Roasted Potatoes and Rocket
- Sulphites
- Milk
- Egg
- May contain traces of allergens
- Celery
Parmigiana is an Italian dish made with roasted or fried aubergine layered with tomato sauce and cheese before being baked. This salad takes the cheese, aubergine and tomatoes for a fresh taste of the Italian classic.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Aubergine
(May contain traces of: Celery)
450 grams
Potatoes
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
8 rasher(s)
British Streaky Bacon
60 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve and peel the red onion, then cut each half into 4 wedges.
Trim the aubergine, then slice into roughly 1cm thick rounds.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the potato chunks 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, pop the aubergine and onion onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out on a single layer. TIP: Use two baking trays if necessary.
Roast the aubergine and onion on the top shelf of your oven until soft and golden, 20-25 mins.
While everything roasts, halve the baby plum tomatoes and pop them into a large bowl. Season with salt and pepper.
Add the balsamic vinegar, honey and olive oil for the dressing (see pantry for both amounts) to the tomatoes. Mix well to combine, then set the tomatoes aside.
When the onion, aubergine and potatoes have 5 mins left, sprinkle over two thirds of the hard Italian style cheese. Return the trays to the oven and allow to melt.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once 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 and set aside.
When everything's ready, chop the cooked bacon into smaller pieces and mix with the roasted onion, aubergine, potatoes (and cheesy bits from the tray) and rocket to the bowl of tomatoes and toss to coat.
Share the parmigiana style salad between your bowls.
Finish with a sprinkle of the remaining hard Italian style cheese to finish.
