For this vegetarian, Italian-inspired bake, you'll layer tender aubergine with rich tomato sauce, mozzarella and Italian hard cheese for added indulgence. Buon appetito!
Prep Time
35 min
Cuisine
Italian
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
35g grated Italian hard cheese<span class="strong">†</span>
2 ciabatta rolls<span class="strong">†</span>
1 tomato paste sachet (32g)
1 can of finely chopped tomatoes (400g)
Typical Values
per 100g
per serving
Energy
414 kJ 98 kcal
2316 kJ 551 kcal
Fat of which saturates
3.8 g 2.3 g
21.5 g 12.7 g
Carbohydrate of which sugars
10.6 g 3.2 g
59.2 g 17.9 g
Fibre
1.5 g
8.4 g
Protein
5.3 g
29.9 g
Salt
0.68 g
3.83 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, celery, soya, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Trim the stalk[s] off the aubergine[s] and slice lengthways as thinly as you can
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, add the sliced aubergine and cook for 3-4 min on each side (you may have to do this in batches)
2
Once the aubergine is cooked, set aside and keep the pan
Meanwhile, peel and dice the redonion[s]
Peel and finely chop (or grate) the garlic
Chop the basil finely, including the stalks
Boil a kettle
3
Return the pan to a medium heat with a drizzle of olive oil
Once hot, add the diced onion with a generous pinch of salt and cook for 5 min or until softened slightly but not coloured
Add 3/4 of the chopped garlic (save the rest for later!) and cook for a further 1 min
Meanwhile, dissolve 1/2 [1] Knorr vegetable stock cube in 50ml [100ml]boiled water
4
Add the tomato paste, driedoregano and 1 tsp [2 tsp]sugar and cook for 30 secs
Add the chopped tomatoes, vegetable stock and half of the chopped basil (you will use the rest later)and cook for 3 min until it resembles a thick bolognese sauce consistency – this is your tomato sauce
Meanwhile, cut the mozzarella into chunks
5
Add half of the aubergine to an oven-proof dish in a single layer
Spoon over half of the tomato sauce and repeat so there are two layers of aubergine and sauce
Top with all of the mozzarellachunks and half of the gratedItalian hard cheese
Put the dish in the oven for 15-20 min or until the cheese has browned – this is your aubergine parmigiana
6
Meanwhile, grind the remainingchopped basil, chopped garlic, and grated Italian hard cheese with a pinch of salt in a pestle & mortar to form a smooth paste
Tip: if you don't have a pestle and mortar, chop everything very finely!
Add 2 tbsp [4 tbsp]olive oil and 1 tbsp [2 tbsp]coldwater and mix well – this is your basilpesto
7
Slice each ciabatta into 4 and place onto a baking tray
Divide the basilpesto between the sliced ciabatta and spread it over
Put the tray in the oven for 5 min until the ciabatta is warmed through and crispy – this is your pesto bruschetta
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
