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RECIPES DISCOVER YESCHEF CHRISTMAS

RECIPES DISCOVER FRIENDLY MEDITERRANEAN YESCHEF CHRISTMAS

Aubergine parmigiana
CHEDDAR, OREGANO & CRISPY LETTUCE

SERVES 4 DIFFICULTY NOT TOO TRICKY

Vegetables

RECIPE FROM

£1 Wonders
BY MIGUEL BARCLAY

Ingredients Method
2 aubergines 1. Trim and slice the aubergines lengthways into 1cm-thick pieces and place in a large mixing bowl. Drizzle
with olive oil, season with salt, pepper and 1 teaspoon of dried oregano and toss together to coat the
olive oil
slices evenly.
2 teaspoons dried orgeano
2. Heat a deep 24cm ovenproof frying pan and fry the aubergine for approximately 3 minutes on each
2 small red onions side, or until they develop a bit of colour. Set the aubergine aside, and don’t wash the mixing bowl as you
will use this later.
500 g tomato passata
3. Very finely slice the onions and fry in a little oil for 3 to 5 minutes, or until they colour. Remove from the
200 g mature Cheddar cheese , grated
pan.
½ a round lettuce
4. Using the same ovenproof pan, spread one third of the aubergine on the base (be careful – it will be hot),
followed by one third of the onions, then spoon over one third of the passata. Season with salt, pepper,
the remaining dried oregano and scatter over a handful of grated Cheddar, then repeat with two more
£1 or less per portion recipes were calculated
using costs from an average of four UK
layers, finishing the final layer with extra cheese.
supermarkets in September 2022. FIND OUT
MORE 5. Cook in the oven at 180°C/350°F/gas 4 for 25 to 30 minutes, or until golden.

Buy ingredients online (below) is brought to you 6. Break the lettuce leaves into the reserved mixing bowl (it should still have a coating of olive oil and
by Whisk.com
seasoning from the aubergines). Toss to lightly season the leaves and serve with the parmigiana.

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