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
Vegetarian Italian-style Aubergine
with an emmental cheese sauce & fresh basil
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Aubergine
- Chickpeas
- Chickpeas in Brine
- Corn Flour
- Emmental Cheese
- Fresh Parsley
- Garlic Heads
- Kale
- Low Fat Fresh Milk
- NOMU Italian Rub
- Onion Medium
- Sun-Dried Tomatoes in Oil
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
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!
Sunflower Seeds - 1
Sun-Dried Tomatoes in Oil - 1
Fresh Parsley - 1
Corn Flour - 1
Low Fat Fresh Milk - 1
Emmental Cheese - 1
Garlic Heads - 1
Onion Medium - 1
NOMU Italian Rub - 1
Kale - 1
Aubergine - 1
Chickpeas - 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 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!
Sunflower Seeds - 1
Sun-Dried Tomatoes in Oil - 1
Fresh Parsley - 1
Corn Flour - 1
Low Fat Fresh Milk - 1
Emmental Cheese - 1
Garlic Heads - 1
Onion Medium - 1
NOMU Italian Rub - 1
Kale - 1
Chickpeas - 1
Aubergine - 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, 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!
Sunflower Seeds - 1
Sun-Dried Tomatoes in Oil - 1
Fresh Parsley - 1
Corn Flour - 1
Low Fat Fresh Milk - 1
Emmental Cheese - 1
Garlic Heads - 1
Onion Medium - 1
NOMU Italian Rub - 1
Kale - 1
Aubergine - 1
Chickpeas in Brine - 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, 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!
Sunflower Seeds - 1
Sun-Dried Tomatoes in Oil - 1
Fresh Parsley - 1
Corn Flour - 1
Low Fat Fresh Milk - 1
Emmental Cheese - 1
Garlic Heads - 1
Onion Medium - 1
NOMU Italian Rub - 1
Kale - 1
Chickpeas - 1
Aubergine - 1
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