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.
Red Pesto Aubergine Bake with Almond Crumb & Balsamic Rocket Salad
Layers of gooey aubergine join fresh red pesto and a rich tomato sauce in this hearty bake. Sundried tomato paste adds richness. A ground almond crumb brings a moreish crunch. Balsamic rocket and tomato salad on the side for a hit of freshness.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 40g rocket
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 1 tsp dried oregano
- 200g passata (tomatoes, salt, citric acid)
- 40g baby spinach
- 2 garlic clove
- 1 onion
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 200g baby tomatoes
- 2 aubergine
Nutritional Information
Calories: 414
Protein: 8.6g
Carbs: 26g
Fat: 31g
Ingredients
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g baby tomatoes (use half)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 2 tbsp red pesto (use half) (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 2 aubergine
- 1 tsp dried oregano (use half)
- 40g rocket (use half)
- 40g baby spinach (use half)
- 2 garlic clove
- 1 onion (use half)
Nutritional Information
Calories: 456
Protein: 11g
Carbs: 32g
Fat: 32g
Red Pesto Aubergine Bake with Almond Crumb & Balsamic Rocket Salad
Layers of gooey aubergine join fresh red pesto and a rich tomato sauce in this hearty bake. Sundried tomato paste adds richness. A ground almond crumb brings a moreish crunch. Balsamic rocket and tomato salad on the side for a hit of freshness.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium saucepan, a medium ovenproof dish, a medium bowl, a measuring jug, a sieve,
Roast the aubergines
- Slice the aubergines into 1/2cm thick rounds
- Place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 20-22 mins, until soft and golden, turning halfway
Start the salad
- Meanwhile, halve the tomatoes
- To the medium bowl, add the tomatoes, vinegar and 1 tbsp olive oil. Season with a pinch of salt and pepper. Toss to coat, then set aside
Simmer the sauce
- Finely dice the onion. Finely chop or crush the garlic. Rinse the spinach
- Heat the medium saucepan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 5 mins, until softened. Add the garlic and cook for 30 secs. Season with salt and pepper
- Stir in the passata, sundried tomato paste, oregano and 50ml water (25ml for 1 person). Simmer for 4-5 mins, until thickened. Add the spinach and simmer for 1 min, until wilted
Time to layer
- When ready, spread one-third of the tomato sauce on the bottom of the medium ovenproof dish. Layer one-third of the aubergine over the sauce. Repeat two more times to create layers
- Spread the red pesto on top, then sprinkle over the nutritional yeast. Bake for 10-12 mins, until golden and bubbling
Finish the salad & plate up
- When everything's ready, add the rocket to the tomato bowl and toss to combine
- Share the red pesto aubergine bake between plates, with the salad alongside
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