Veggie Nduja Aubergine Parmigiana
with Crispy Potatoes and Rocket
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.
Ingredients
450 grams
Potatoes
2 unit(s)
Aubergine
(May contain Celery)
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains Celery)
½ sachet(s)
Vegan ‘Nduja
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Trim the aubergines, then slice into rounds approximately 1cm thick. Lay them onto a baking ray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer (use two baking trays if necessary).
When the oven is hot, roast on the top shelf until soft and golden, 15-20 mins. Turn halfway through.
Meanwhile, 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.
While everything cooks, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and stir-fry, 1 min.
Add the passata, veg stock paste, veggie n'duja (see ingredients for amount. Use less if you don't like heat, it's spicy!) sugar and water for the sauce (see pantry for both amounts) and stir together. Season with salt and pepper.
Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.
Stir the butter through the sauce (see pantry for amount) until melted.
Spoon half of the tomato sauce into an appropriately sized ovenproof dish and spread out in an even layer.
Lay half of the roasted aubergine slices on top, then generously sprinkle with half of the grated hard Italian-style cheese.
Repeat this once more with the remaining sauce, aubergine and cheese - parmigiana made!
When the chips have about 10 mins left, bake the parmigiana on the top shelf of your oven until golden and bubbling, 8-10 mins.
Share the parmigiana between your serving plates.
Serve with your crispy potato chunks and rocket alongisde.
Drizzle the balsamic glaze over the leaves to finish.
Enjoy!
