Remove sleeve and using a sharp knife cut film off. 20-25 minutes on a baking tray in the oven at abour 200c – longer if you haven’t had time to defrost it. If there is lots in the oven it may need even longer. Cooking temperatures vary, and fancy ovens do things quicker, so check it from time to time. food should have colour, so bake it until it’s golden, bubbly and piping hot.
Don’t microwave this dish – it won’t be nice!
Aubergine, Courgette and Red Pepper Parmigiana (V, GF, D)
Layers of baked seasoned aubergine and red peppers interleaved with basil, mozzarella and parmesan, smothered in a fragrant slowly cooked plum tomato, herb and olive oil sauce. Serve with some baby minted potatoes, seasonal vegetables or a yummy spicy leafed salad with balsamic dressing.
Available in 350g serving 1, 700g serving 2 or 1.4kg serving 4
£9.00 – £36.00
Ingredients: Tinned plum tomatoes, Aubergine, Red pepper, Courgette, Extra virgin olive oil, Grana padano Parmesan (MILK), Buffalo mozzarella (MILK), Aspalls Balsamic vinegar (grape musk), Parsley, Garlic, Basil, Honey, Lemon, Sea salt, Oregano, Thyme, Bay leaves.
Allergens Key
GF – gluten free, D – contains milk and dairy, E – contains egg, N – contains nuts, VG – vegan, V – vegetarian, C – contains celery, S – shellfish, F – fish, M – mustard, G – cereals containing gluten, P – contains peanuts, SS – contains sesame seeds, SD – contains sulphur dioxide CR – crustaceans, SO – soy, SU – contains Sulphites, NI - contains nitrates