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Serving size
Ingredients
Ingredients
- 1 courgette (use half)
- 75g seasonal tomatoes (use half)
- 1 onion (use half)
-
1 tbsp sun-dried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh basil (use half)
-
30g yellow pea crumb (use a quarter)(yellow pea whole grain flour (100%))
-
1 tbsp balsamic vinegar (use half) (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
- 20g rocket (use half)
- 2 garlic clove
-
200g passata (use half)(tomatoes, salt, citric acid)
-
140g beef mince(british beef mince (10% fat))
- 1 aubergine (use half)
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 75Kcal | 473Kcal |
| 314kJ | 1980kJ | |
| Fat | 3.9g | 25g |
| of which saturates | 1.2g | 7.8g |
| Carbohydrates | 4g | 26g |
| of which sugars | 2.7g | 17g |
| Protein | 5.8g | 37g |
| Salt | 0.17g | 1.0g |
| Fibre | 1.5g | 9.5g |
Ingredients
Ingredients
- 1 aubergine
- 1 courgette
- 1 onion
- 2 garlic clove
- 75g seasonal tomatoes
- 1 handful of fresh basil
-
280g beef mince(british beef mince (10% fat))
-
1 tbsp balsamic vinegar (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
-
1 tbsp sun-dried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
200g passata(tomatoes, salt, citric acid)
-
30g yellow pea crumb (use half)(yellow pea whole grain flour (100%))
- 20g rocket
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 76Kcal | 481Kcal |
| 318kJ | 2011kJ | |
| Fat | 4.0g | 26g |
| of which saturates | 1.3g | 8.2g |
| Carbohydrates | 4g | 25g |
| of which sugars | 2.6g | 17g |
| Protein | 6.0g | 38g |
| Salt | 0.17g | 1.1g |
| Fibre | 1.5g | 9.4g |
High protein
5 of 5 a day
Low sat fat
Beef & Aubergine Bake with Crispy Garlic Crumb & Rocket Tomato Salad
Give classic Italian parmigiana a healthy twist. Sizzle tender British beef mince in a rich tomato sauce of fresh plum tomatoes, passata and balsamic. Layer with gooey aubergines and courgette and top with a garlic crumb to finish. A rocket salad, dressed with more balsamic, completes the feast.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a medium frying pan, a medium baking dish, a medium bowl & a measuring jug
Roast the veg & prep
- Slice the aubergine and courgette into 1cm thick rounds. Place onto the lined baking tray and toss with 1 tsp oil, salt and pepper. Spread out in an even layer and roast for 15-16 mins, until soft and golden
- Meanwhile, finely dice the onion. Finely chop or crush the garlic. Halve the tomatoes. Pick the basil leaves from the stalks and roughly chop
Build the sauce
- Heat the medium frying pan with 1/2 tsp oil on high heat. Once hot, add the onion and beef mince, breaking up the mince with a wooden spoon. Cook for 5 mins, until the beef is golden brown. Season with salt and pepper
- Add the sundried tomato paste, half the garlic, half the vinegar and half the tomatoes and cook for a further 2 mins, then stir in the passata and 150ml water (75ml for 1 person). Simmer for 5-6 mins, until reduced slightly. Stir in the basil and season to taste
Build the dish
- Spoon half the beef mixture into the medium baking dish. Arrange half the roasted aubergine and courgette slices over the top, then repeat another layer, finishing with the veg
- Sprinkle the half pack of pea crumb and remaining garlic over the top, drizzle with 1 tsp oil and bake for 7-8 mins, until golden and bubbling
Prep the salad
- In the medium bowl, add the remaining vinegar, remaining tomatoes, 1/2 tsp olive oil and a pinch of salt and pepper
- When everything is ready, toss the rocket through the tomatoes
Plate up
- Share the beef and aubergine bake between plates, with the salad alongside
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