What are the main ingredients in Vegetarian Italian-style Aubergine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Vegetarian Italian-style Aubergine?

Calories: 720, Carbs: 78 grams, Fat: grams, Protein: 32.5 grams, Sugar: 31.6 grams, Salt: 814 grams

How do I prepare Vegetarian Italian-style Aubergine?

VEGGIE ROAST: Preheat the oven to 200°C. Cut the flesh of the aubergine halves with a crosshatch pattern about 1cm deep and place on a roasting tray, cut side up, with the onion wedges. Coat in ½ the NOMU rub, seasoning, and a drizzle of oil. Roast in the hot oven until charred, 30-35 minutes. Place the rinsed chickpeas and cauliflower pieces into a bowl and toss with the remaining NOMU rub, a drizzle of oil and seasoning. Set aside. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CHEESE SAUCE: Return the pan to medium heat with 20g of butter. When the butter starts to foam, add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the flour and fry, 1-2 minutes (shifting constantly). Remove the saucepan from the heat, and gradually stir in the milk, making sure there are no lumps. Return the sauce to a medium heat, mix through the grated cheese and stir until melted. Loosen with a splash of water, season and cover. CAULI & CHICKPEAS: When the aubergine reaches the halfway mark, add the dressed cauliflower and chickpeas to the tray and return to the oven for the remaining time. FINAL TOUCHES: When the roast is done, toss the chopped sun-dried tomatoes through the veg and set aside. Gently heat the cheese sauce before serving, if needed. TIME TO FEAST: Plate up the roasted aubergine halves and side with the roasted veg. Drizzle over the cheese sauce and garnish with the torn basil & toasted seeds. Amazing, Chef!

What should be prepared from my kitchen to make Vegetarian Italian-style Aubergine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Vegetarian Italian-style Aubergine

Name: Vegetarian Italian-style Aubergine
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

Aubergine halves are oven-roasted alongside a medley of onion wedges, chickpeas & cauliflower pieces. This veggie medley is then tossed with sun-dried tomatoes, drizzled with that lush cheese sauce, and finished with scatterings of toasted sunflower seeds & fresh basil. Goodness!

Vegetarian Italian-style Aubergine

with an Emmental cheese sauce & fresh basil

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Cauliflower Florets
Chickpeas
Cornflour
Emmental Cheese
Fresh Basil
Garlic Clove
Garlic Cloves
Low Fat Fresh Milk
NOMU Italian Rub
Onion
Onions
Sun-Dried Tomatoes
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Photo of Vegetarian Italian-style Aubergine

Serves 1

VEGGIE ROAST
Preheat the oven to 200°C. Cut the flesh of the aubergine halves with a crosshatch pattern about 1cm deep and place on a roasting tray, cut side up, with the onion wedges. Coat in ½ the NOMU rub, seasoning, and a drizzle of oil. Roast in the hot oven until charred, 30-35 minutes. Place the rinsed chickpeas and cauliflower pieces into a bowl and toss with the remaining NOMU rub, a drizzle of oil and seasoning. Set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHEESE SAUCE
Return the pan to medium heat with 10g of butter. When the butter starts to foam, add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the flour and fry, 1-2 minutes (shifting constantly). Remove the saucepan from the heat, and gradually stir in the milk, making sure there are no lumps. Return the sauce to a medium heat, mix through the grated cheese and stir until melted. Loosen with a splash of water, season and cover.
CAULI & CHICKPEAS
When the aubergine reaches the halfway mark, add the dressed cauliflower and chickpeas to the tray and return to the oven for the remaining time.
FINAL TOUCHES
When the roast is done, toss the chopped sun-dried tomatoes through the veg and set aside. Gently heat the cheese sauce before serving, if needed.
TIME TO FEAST
Plate up the roasted aubergine halves and side with the roasted veg. Drizzle over the cheese sauce and garnish with the torn basil & toasted seeds. Amazing, Chef!

Aubergine - 250g
Onion - 1
NOMU Italian Rub - 15ml
Chickpeas - 120g
Cauliflower Florets - 200g
Sunflower Seeds - 10g
Garlic Clove - 1
Cornflour - 5ml
Low Fat Fresh Milk - 60ml
Emmental Cheese - 30g
Sun-dried Tomatoes - 30g
Fresh Basil - 4g

Download the Recipe

Serves 2

VEGGIE ROAST
Preheat the oven to 200°C. Cut the flesh of the aubergine halves with a crosshatch pattern about 1cm deep and place on a roasting tray, cut side up, with the onion wedges. Coat in ½ the NOMU rub, seasoning, and a drizzle of oil. Roast in the hot oven until charred, 30-35 minutes. Place the rinsed chickpeas and cauliflower pieces into a bowl and toss with the remaining NOMU rub, a drizzle of oil and seasoning. Set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHEESE SAUCE
Return the pan to medium heat with 20g of butter. When the butter starts to foam, add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the flour and fry, 1-2 minutes (shifting constantly). Remove the saucepan from the heat, and gradually stir in the milk, making sure there are no lumps. Return the sauce to a medium heat, mix through the grated cheese and stir until melted. Loosen with a splash of water, season and cover.
CAULI & CHICKPEAS
When the aubergine reaches the halfway mark, add the dressed cauliflower and chickpeas to the tray and return to the oven for the remaining time.
FINAL TOUCHES
When the roast is done, toss the chopped sun-dried tomatoes through the veg and set aside. Gently heat the cheese sauce before serving, if needed.
TIME TO FEAST
Plate up the roasted aubergine halves and side with the roasted veg. Drizzle over the cheese sauce and garnish with the torn basil & toasted seeds. Amazing, Chef!

Aubergine - 500g
Onion - 1
NOMU Italian Rub - 30ml
Chickpeas - 240g
Cauliflower Florets - 400g
Sunflower Seeds - 20g
Garlic Clove - 1
Cornflour - 10ml
Low Fat Fresh Milk - 125ml
Emmental Cheese - 60g
Sun-dried Tomatoes - 60g
Fresh Basil - 8g

Download the Recipe

Serves 3

VEGGIE ROAST
Preheat the oven to 200°C. Cut the flesh of the aubergine halves with a crosshatch pattern about 1cm deep and place on a roasting tray, cut side up, with the onion wedges. Coat in ½ the NOMU rub, seasoning, and a drizzle of oil. Roast in the hot oven until charred, 35-40 minutes. Place the rinsed chickpeas and cauliflower pieces into a bowl and toss with the remaining NOMU rub, a drizzle of oil and seasoning. Scatter onto a separate roasting tray. Set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHEESE SAUCE
Return the pan to medium heat with 30g of butter. When the butter starts to foam, add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the flour and fry, 1-2 minutes (shifting constantly). Remove the saucepan from the heat, and gradually stir in the milk, making sure there are no lumps. Return the sauce to a medium heat, mix through the grated cheese and stir until melted. Loosen with a splash of water, season and cover.
CAULI & CHICKPEAS
When the aubergine reaches the halfway mark, place the tray of dressed cauliflower and chickpeas into the oven for the remaining time.
FINAL TOUCHES
When the roast is done, toss the chopped sun-dried tomatoes through the veg and set aside. Gently heat the cheese sauce before serving, if needed.
TIME TO FEAST
Plate up the roasted aubergine halves and side with the roasted veg. Drizzle over the cheese sauce and garnish with the torn basil & toasted seeds. Amazing, Chef!

Aubergine - 750g
Onions - 2
NOMU Italian Rub - 45ml
Chickpeas - 360g
Cauliflower Florets - 600g
Sunflower Seeds - 30g
Garlic Cloves - 2
Cornflour - 15ml
Low Fat Fresh Milk - 180ml
Emmental Cheese - 90g
Sun-dried Tomatoes - 90g
Fresh Basil - 12g

Download the Recipe

Serves 4

VEGGIE ROAST
Preheat the oven to 200°C. Cut the flesh of the aubergine halves with a crosshatch pattern about 1cm deep and place on a roasting tray, cut side up, with the onion wedges. Coat in ½ the NOMU rub, seasoning, and a drizzle of oil. Roast in the hot oven until charred, 35-40 minutes. Place the rinsed chickpeas and cauliflower pieces into a bowl and toss with the remaining NOMU rub, a drizzle of oil and seasoning. Scatter onto a separate roasting tray. Set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHEESE SAUCE
Return the pan to medium heat with 40g of butter. When the butter starts to foam, add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the flour and fry, 1-2 minutes (shifting constantly). Remove the saucepan from the heat, and gradually stir in the milk, making sure there are no lumps. Return the sauce to a medium heat, mix through the grated cheese and stir until melted. Loosen with a splash of water, season and cover.
CAULI & CHICKPEAS
When the aubergine reaches the halfway mark, place the tray of dressed cauliflower and chickpeas into the oven for the remaining time.
FINAL TOUCHES
When the roast is done, toss the chopped sun-dried tomatoes through the veg and set aside. Gently heat the cheese sauce before serving, if needed.
TIME TO FEAST
Plate up the roasted aubergine halves and side with the roasted veg. Drizzle over the cheese sauce and garnish with the torn basil & toasted seeds. Amazing, Chef!