In this simple, warming Italian bake are tender layers of aubergine with rich tomato sauce and then topped with two types of cheese: mozzarella for melting gooeyness and grated Italian hard for rich flavour. Once that's in the oven, you'll make a simple basil pesto to spoon over ciabatta slices – perfect for scooping!
Prep Time
35 min
Cuisine
Italian
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35g grated Italian hard cheese<span class="strong">†</span>
2 ciabatta rolls<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
420 kJ 100 kcal
2350 kJ 559 kcal
Fat of which saturates
3.9 g 2.3 g
22 g 12.9 g
Carbohydrate of which sugars
10.6 g 3.1 g
59.4 g 17.4 g
Fibre
1.8 g
9.8 g
Protein
5.3 g
29.7 g
Salt
0.72 g
4.03 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 † (sulphites, 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 (you will use the rest later) and cook for a further 1 min
Meanwhile, dissolve the vegetable stock cube[s] in 50ml [100ml]boiled water
4
Add the tomato paste, driedoregano and 1 tsp [2 tsp]sugar and cook for 30 sec
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 pesto
7
Slice each ciabatta into 4 and place onto a baking tray
Divide the pesto 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
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