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Ingredients

+

Method:

  • Olive oil 70 ml
  • Onion (chopped) 120 g
  • Fresh garlic (finely chopped) 5 g
  • Robertsons Origanum
    Robertsons Origanum
    5 g
    Added to cart: Robertsons Origanum
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    500 g
    Added to cart: Knorr Tomato Pronto
  • Vinegar, white wine 10 ml
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Basil (fresh, chopped) 5 g
  • Aubergine (degorged and sliced into rounds) 1 kg

To assemble:

  • Parmesan cheese (grated) 30 g
  • Fresh breadcrumbs 20 g
  • Mozarella balls (broken into chunks) 40 g

Preparation

  1. Method:

    • Preheat oven to 160˚C. In a shallow pan, sauté the onions in the oil (60ml). Allow to sweat for 5 minutes.
    • Add the garlic and Robertsons Origanum. Cook for a further 2 minutes.
    • Add the Knorr Tomato Pronto, white wine vinegar and Robertsons Veggie Seasoning. Allow to simmer for a few minutes. Lastly add the chopped basil. Set aside.
    • On a hot griddle pan, grill the aubergine rounds in a little oil.
  2. To assemble:

    • In a serving tray star the first layer with sauce, then grated parmesan and lastly the aubergine. Repeat process until you have about 3 layers.
    • Finish off by evenly covering with Mozzarella balls, breadcrumbs and lastly drizzle with oil. Bake in oven for ½ hour until golden brown.

Ingredients

+

Preparation