Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3199 / 765
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Bake eggplants
Preheat the oven to 220°C/200°C fan. Slice the eggplants into 1 cm thick rounds. Add the eggplant rounds to a lined baking tray and drizzle generously with olive oil and season with salt. Roast the eggplants in the oven for 20-25 min.
Meanwhile, peel and mince the garlic. Grate the Parmesan. Peel and finely chop the redonion.
Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the half of the garlic and the oregano and fry for 1 min further. Add the tomato paste, measuredwater, choppedtomatoes, red vinegar, stockcube and sugar. Simmer for 10 min.
Tip!Reserve the remaining garlic for the garlic butter.
4 Bake parmigiana
Layer half of the roasted eggplants over the base of a baking dish, pour half of the tomato sauce over and top with half of the grated mozzarella. Repeat this process. Top the final layer of mozzarella with the Parmesan. Bake for 20 min or until the cheese is golden.
5 Bake garlic bread
Meanwhile, finely chop the parsley. Mash the butter with the remaining minced garlic and the choppedparsley. Slice the ciabatta in half and spread the garlicbutter over each side. Place on a baking tray and bake for 10 min or until crisp.
Once ready, allow the parmigiana to cool for 5 min. Garnish with the freshbasil leaves and serve alongside the garlicciabatta.
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