The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef & Aubergine Bake with Rocket Salad
Give classic Italian parmigiana a healthy twist. Sizzle grass-fed British beef mince in a rich tomato sauce of fresh plum tomatoes, passata and aged balsamic. Bake with gooey aubergines and cashew parm for a cheezy touch. A rocket salad, dressed with more aged balsamic, to complete the feast.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 carrot
- 110g baby tomatoes (use half)
- 4 black garlic cloves (use half)
- 20g cashew parm cheez (use half) (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 200g passata (tomatoes, salt, citric acid)
- 1 onion
- 1 handful of fresh flat-leaf parsley (use half)
- 140g beef mince (british beef mince (10% fat))
- 40g rocket (use half)
- 1 aubergine (use half)
- 1 tbsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
Nutritional Information
Calories: 631
Protein: 38g
Carbs: 51g
Fat: 30g
Ingredients
- 1 aubergine
- 1 handful of fresh flat-leaf parsley
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 2 carrot
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 40g rocket
- 280g beef mince (british beef mince (10% fat))
- 1 onion
- 110g baby tomatoes
- 4 black garlic cloves
Nutritional Information
Calories: 584
Protein: 37g
Carbs: 29g
Fat: 35g
Beef & Aubergine Bake with Rocket Salad
Give classic Italian parmigiana a healthy twist. Sizzle grass-fed British beef mince in a rich tomato sauce of fresh plum tomatoes, passata and aged balsamic. Bake with gooey aubergines and cashew parm for a cheezy touch. A rocket salad, dressed with more aged balsamic, to complete the feast.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Thinly slice the aubergine lengthways (around 8 slices). Place onto a lined baking tray and toss with 2 tsp oil, a pinch of salt and pepper. Spread out in an even layer and roast for 12-15, until golden.
- Heat a large frying pan with 1 tsp oil on high heat. Add the beef, Italian herbs and a pinch of salt. Cook for 5-8 mins, breaking up the beef with a wooden spoon, until golden brown. Meanwhile, finely dice 1/2 the onion and thinly slice the other half. Dice the carrots into 1cm cubes. Halve the tomatoes. Use the flat of a knife to mash the black garlic into a paste.
- Add the diced onion, garlic, carrots and half the tomatoes to the pan. Cook for 5 mins, until softened. Add the passata and 50ml water (25ml for 1 person). Simmer for 4-6 mins, until the sauce thickens. Roughly chop the parsley. Stir in half the parsley and season with salt and pepper.
- Spoon half the beef mixture into a medium baking dish. Spread half the roasted aubergine over the top. Spoon over the remaining beef mixture and top with the remaining roasted aubergine. Sprinkle with the cheez, a pinch of salt and pepper. Drizzle with 1 tsp olive oil. Bake for 10 mins, until golden.
- Make the salad; in a mixing bowl, toss the rocket, sliced onion and remaining tomatoes together with 2 tsp olive oil and a pinch of salt and pepper.
- Sprinkle the remaining parsley over the bake, then serve on plates alongside the salad.
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