Harissa Aubergine Parmigiana

Name: Harissa Aubergine Parmigiana with Roast Potatoes and Rocket
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 450 grams Potatoes; 2 unit(s) Aubergine; 2 unit(s) Garlic Clove**; 1 carton(s) Tomato Passata; 10 grams Vegetable Stock Paste; 50 grams Harissa Paste; 40 grams Grated Hard Italian Style Cheese; 20 grams Wild Rocket; 12 milliliter(s) Balsamic Glaze; 1 tsp Sugar for the Sauce; 50 milliliter(s) Water for the Sauce; 20 grams Butter

with Roast Potatoes and Rocket

Recipe Development TeamPublished on November 28, 2023

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Tags:

Extra spicy

•Veggie

•New

Allergens:

Celery

•Sulphites

•Milk

•Egg

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.

Total45 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Aubergine

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains: Celery)

50 grams

Harissa Paste

(Contains: Sulphites)

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

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2291 kJ

Energy (kcal)548 kcal

Fat22.7 g

of which saturates9.6 g

Carbohydrate74.3 g

of which sugars22.5 g

Dietary Fibre14.8 g

Protein16.2 g

Salt2.6 g

Iron1.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Large Frying Pan

•Oven dish

Cooking Instructions and Tips

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. Pop the rounds onto a baking tray. 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 the aubergine on the top shelf until soft and golden, 15-20 mins. Turn halfway through.

Meanwhile, pop the potato chunks onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer (use two baking trays if necessary).

Roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

While everything roasts, 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.

Stir in the passata, veg stock paste, harissa paste (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts).

Bring the sauce to the boil, then reduce the heat and simmer until thickened, 4-5 mins. Stir the butter (see pantry for amount) through the sauce 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 rounds on top, then sprinkle over half of the hard Italian style cheese.

Repeat this once more with the remaining sauce, aubergine and cheese - parmigiana made!