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.
Serving size
Ingredients
Ingredients
- 80g rocket
-
20g cashew parm cheez (Nuts)(Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
-
2 tsp Italian herbs(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 1 handful of fresh flat-leaf parsley
- 1 onion
-
400g passata(tomatoes, salt, citric acid)
-
560g beef mince(british beef mince (10% fat))
- 200g baby tomatoes
- 2 aubergine
-
2 tbsp aged balsamic vinegar (Sulphites)(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 3 garlic clove
- 2 carrot
Allergens
Contains:
Nuts, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 87Kcal | 499Kcal |
| 363kJ | 2087kJ | |
| Fat | 5.1g | 29g |
| of which saturates | 1.5g | 8.8g |
| Carbohydrates | 4g | 23g |
| of which sugars | 3.3g | 19g |
| Protein | 6.2g | 35g |
| Salt | 0.13g | 0.77g |
| Fibre | 1.5g | 8.7g |
Prep in 10
High protein
5 of 5 a day
Easy British Beef & Aubergine Bake with Rocket Salad
Give classic Italian parmigiana a healthy twist. Sizzle tender 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.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium mixing bowl, a grater, a measuring jug & a medium baking dish
Roast the aubergines
- Thinly slice the aubergines lengthways (around 8 slices for each)
- Place onto the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper. Roast for 12-15, until golden
Cook the beef & prep
- Dice half the onion. Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the beef, diced onion and a pinch of salt and pepper
- Cook for 3 mins, breaking up the beef with a wooden spoon, until starting to brown
- Meanwhile, finely chop or crush the garlic. Coarsely grate the carrots. Halve the tomatoes
Simmer simmer
- Add the garlic, carrots and half the tomatoes to the pan. Cook for another 5 mins, until softened
- Add the passata, Italian herbs, half the vinegar and 100ml water. Simmer for 6-8 mins, until the sauce thickens
- Roughly chop the parsley and stir half into the sauce. Season to taste with salt and pepper
Assemble & bake
- Spoon half the beef mixture into the medium baking dish. Spread half the roasted aubergines over the top
- Spoon over the remaining beef mixture and top with the remaining roasted aubergines. Sprinkle with the cheez, a pinch of salt and pepper. Drizzle with 2 tsp oil
- Bake for 10 mins, until golden
Make the salad & plate up
- Combine the rocket, sliced onion, remaining tomatoes and vinegar with 2 tsp oil in the medium mixing bowl. Season with salt and pepper
- Sprinkle the remaining parsley over the bake. Serve the beef & aubergine bake on plates, alongside the salad
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