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: 79 grams, Fat: grams, Protein: 32.4 grams, Sugar: 30.1 grams, Salt: 851 grams

How do I prepare Vegetarian Italian-style Aubergine?

VEGETARIAN FEAST: Plate up the roasted aubergine halves and side with the roasted veg. Drizzle over the cheese sauce and garnish with the chopped parsley & toasted seeds. Amazing, Chef! TASTY TOMATO: 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. PAST THE HALFWAY MARK: When the aubergine reaches the halfway mark, add the dressed kale and chickpeas to the tray and return to the oven for the remaining time. EMMENTAL 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. 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. PREP & ROAST THE VEG: 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 kale into a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated. Toss in the rinsed chickpeas, the remaining NOMU rub, a drizzle of oil and seasoning. Set aside.

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’s rich earthiness is the perfect veggie vehicle for Italian flavours. This recipe features oven-roasted aubergine tossed with sun-dried tomato, kale, crispy chickpeas & onion wedges, sided with a decadent emmental cheese sauce. Garnished with fresh parsley & toasted sunflower seeds.

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
Chickpeas
Chickpeas in Brine
Corn Flour
Emmental Cheese
Fresh Parsley
Garlic Clove
Garlic Cloves
Kale
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

PREP & ROAST THE VEG
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 kale into a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated. Toss in the rinsed chickpeas, 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.
EMMENTAL 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.
PAST THE HALFWAY MARK
When the aubergine reaches the halfway mark, add the dressed kale and chickpeas to the tray and return to the oven for the remaining time.
TASTY TOMATO
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.
VEGETARIAN FEAST
Plate up the roasted aubergine halves and side with the roasted veg. Drizzle over the cheese sauce and garnish with the chopped parsley & toasted seeds. Amazing, Chef!

Aubergine - 250g
Onion - 1
NOMU Italian Rub - 15ml
Kale - 100g
Chickpeas - 120g
Sunflower Seeds - 10g
Garlic Clove - 1
Corn Flour - 5ml
Low Fat Fresh Milk - 60ml
Emmental Cheese - 30g
Sun-Dried Tomatoes - 30g
Fresh Parsley - 3g

Download the Recipe

Serves 2

PREP & ROAST THE VEG
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 kale into a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated. Toss in the rinsed chickpeas, 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.
EMMENTAL 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.
PAST THE HALFWAY MARK
When the aubergine reaches the halfway mark, add the dressed kale and chickpeas to the tray and return to the oven for the remaining time.
TASTY TOMATO
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.
VEGETARIAN FEAST
Plate up the roasted aubergine halves and side with the roasted veg. Drizzle over the cheese sauce and garnish with the chopped parsley & toasted seeds. Amazing, Chef!

Aubergine - 500g
Onion - 1
NOMU Italian Rub - 30ml
Kale - 200g
Chickpeas - 240g
Sunflower Seeds - 20g
Garlic Clove - 1
Corn Flour - 10ml
Low Fat Fresh Milk - 125ml
Emmental Cheese - 60g
Sun-Dried Tomatoes - 60g
Fresh Parsley - 5g

Download the Recipe

Serves 3

PREP & ROAST THE VEG
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 kale into a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated. Toss in the rinsed chickpeas, 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.
EMMENTAL 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.
PAST THE HALFWAY MARK
When the aubergine reaches the halfway mark, add the dressed kale and chickpeas to the tray and return to the oven for the remaining time.
TASTY TOMATO
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.
VEGETARIAN FEAST
Plate up the roasted aubergine halves and side with the roasted veg. Drizzle over the cheese sauce and garnish with the chopped parsley & toasted seeds. Amazing, Chef!

Aubergine - 750g
Onions - 2
NOMU Italian Rub - 45ml
Kale - 300g
Chickpeas in Brine - 360g
Sunflower Seeds - 30g
Garlic Cloves - 2
Corn Flour - 15ml
Low Fat Fresh Milk - 180ml
Emmental Cheese - 90g
Sun-Dried Tomatoes - 90g
Fresh Parsley - 8g

Download the Recipe

Serves 4

PREP & ROAST THE VEG
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 kale into a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated. Toss in the rinsed chickpeas, 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.
EMMENTAL 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.
PAST THE HALFWAY MARK
When the aubergine reaches the halfway mark, add the dressed kale and chickpeas to the tray and return to the oven for the remaining time.
TASTY TOMATO
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.
VEGETARIAN FEAST
Plate up the roasted aubergine halves and side with the roasted veg. Drizzle over the cheese sauce and garnish with the chopped parsley & toasted seeds. Amazing, Chef!