eCook Meal
Vegetarian Italian-style Aubergine
with an Emmental cheese sauce & fresh basil
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R294.02
for 4 servings · R73.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
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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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Emmental Cheese needs 120 gEmmental Cheese Avg 200 g 200 g at R100.10 · 60% of packR60.06
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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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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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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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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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Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
Shopping
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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, Cauliflower Florets, Chickpeas, Cornflour, Emmental Cheese, Fresh Basil, Garlic, Milk, NOMU Italian Rub, Onion, Sunflower Seeds, Tomato
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?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Vegetarian Italian-style Aubergine?
Aubergine, Cauliflower Florets, Chickpeas, Cornflour, Emmental Cheese, Fresh Basil, Garlic, Milk, NOMU Italian Rub, Onion, 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