Allergens
Gluten
LactoseAubergine Parmigiana
An Italian vegetarian dish, bursting with flavour and truly worth trying even for dedicated meat lovers! We slice the aubergine and first roast it in the oven. Then we layer the parmigiana with tomato sauce infused with fresh basil, mozzarella, and Parmesan cheese. On the side, I serve a bulgur salad with fresh herbs and crunchy vegetables, delightful to enjoy either cold or warm. Enjoy!
Aubergine, tomatoes, white onion, yellow beetroot, fennel, carrot, garlic, fresh basil, chives, parsley, confit lemon, capers, chilli powder, oregano, oregano, thyme, rosemary, fennel seeds, mozzarella, Parmesan cheese, bulgur, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose.
Microwave
Heat the aubergine parmigiana and tabbouleh loosely covered or with the lid slightly on for 3-4 minutes (1 person), up to 6-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the aubergine parmigiana and tabbouleh covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
