eCook Meal
Vegetarian Italian-style Aubergine
with an emmental cheese sauce & fresh basil
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R225.43
for 4 servings · R56.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sun-Dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 8% of packR3.60
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Chickpeas needs 480 gChickpeas in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Kale needs 400 gKale Min 350 g 350 g at R35.99 · 1.14× packR41.13
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Low Fat Fresh Milk needs 250 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 13% of packR4.87
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Emmental Cheese needs 120 gEmmental Cheese Avg 200 g 200 g at R100.10 · 60% of packR60.06
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Aubergine needs 1 kgPallada Brinjal Avg 400 g 400 g at R16.00 · 2.5× packsR40.00
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Corn Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Italian-style Aubergine?
The preparation time for Vegetarian Italian-style Aubergine with an emmental cheese sauce & fresh basil is between 25 and 40 minutes.
What is the total time required to make Vegetarian Italian-style Aubergine with an emmental cheese sauce & fresh basil?
The total time required to make Vegetarian Italian-style Aubergine with an emmental cheese sauce & fresh basil is between 40 and 55 minutes.
How many servings does Vegetarian Italian-style Aubergine provide?
4 servings
What are the main ingredients in Vegetarian Italian-style Aubergine?
Aubergine, Chickpeas, Chickpeas in Brine, Corn Flour, Emmental Cheese, Garlic, Kale, Milk, NOMU Italian Rub, Onion, Parsley, Sunflower Seeds, Tomato
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?
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. 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. 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! 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?
Aubergine, Chickpeas, Chickpeas in Brine, Corn Flour, Emmental Cheese, Garlic, Kale, Milk, NOMU Italian Rub, Onion, Parsley, Sunflower Seeds, Tomato
How many calories does Vegetarian Italian-style Aubergine have?
720 calories
How much fat content does Vegetarian Italian-style Aubergine have?
grams