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.
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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.
Prep in 10
High protein
5 of 5 a day
Serving size
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
Nutritional Information
Calories: 499
Protein: 35g
Carbs: 23g
Fat: 29g
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.
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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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