Ingredients
- 2 tbsp olive oil
- 1 large aubergine
- Pinch of salt
- 170g H&B Tomato, Red Pepper & Masca-no-ne Sauce
- 25g H&B Kale & Spinach Pesto
- 12g H&B Energy Superfood Blend
- 60g mozarella, torn
- 5g parmesan, finely grated
- 10g flaked almonds
- Handful of fresh basil
| Per | 100g | Serving (190g) |
|---|---|---|
| Energy (Kj) | 507 kJ | 962 kJ |
| Energy (kcal) | 122 kcal | 232 kcla |
| Fat | 8.7g | 17g |
| of which saturates | 2.4g | 4.5g |
| Carbohydrates | 4.6g | 8.8g |
| of which sugars | 2.5g | 4.8g |
| Fibre | 2g | 3.7g |
| Protein | 5.3g | 10g |
| Salt | 0.36g | 0.68g |
Step 1
Preheat the oven to 180°C (fan).
Step 2
Slice the aubergine lengthways into thin slices, about 1cm thick, keeping the stem intact so it opens like a fan.
Step 3
Gently season between the slices with salt and leave for 45–60 minutes to draw out excess moisture.
Step 4
Rinse off the salt, pat the aubergine dry and gently open the slices. Drizzle with half of the olive oil.
Step 5
Place the aubergine on a foil-lined baking tray and roast for 40 minutes, until the flesh is soft and the edges are beginning to crisp.
Step 6
Mix the pesto with the energy superfood blend. Spoon the tomato sauce over the aubergine, followed by the pesto mixture, then scatter over the mozzarella.
Step 7
Return to the oven for 10 minutes, until the cheese is melted and bubbling.
Step 8
Finish with grated parmesan, flaked almonds and fresh basil. Serve warm, straight from the tray.
