Veggie 'Nduja Aubergine Parmigiana
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Veggie 'Nduja Aubergine Parmigiana

Veggie 'Nduja Aubergine Parmigiana

with Roast Potatoes and Rocket

This delicious Veggie 'Nduja Aubergine Parmigiana has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Under 650 calories
Extra spicy
Climate Conscious

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.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

450 grams


2 unit(s)


(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

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2060 kJ
Energy (kcal)492 kcal
Fat17.4 g
of which saturates9.8 g
Carbohydrate72.4 g
of which sugars20.7 g
Protein16.2 g
Salt2.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Saucepan
Large Frying Pan
Oven dish


Roast the Aubergine

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.

Potato Time

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).

Reduce the Sauce

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, vegan 'Nduja (see ingredients for amount, 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.

Layer Up

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!

Into the Oven

When the potatoes have about 10 mins left, bake the parmigiana on the top shelf of your oven until golden and bubbling, 8-10 mins.

Serve Up

When your parmigiana is ready, allow to stand for a couple mins before serving.

Share between your plates with the roast potatoes and rocket leaves alongside.

Drizzle the balsamic glaze over the leaves to finish.