Our aubergine sformato pays homage to the incredible aubergine (or eggplant to our US friends). A true labour of love, this unique parcel is made from layers of grilled aubergine on the outside encasing three separate layers within:
The bottom layer is whole wheat penne covered in a creamy vegetarian cheese sauce with basil pesto made with pine nuts and cashews.
In the middle is a slice of roasted red pepper topped off with an upper layer of whole wheat penne in a tomato and cheese sauce.
Treat yourself to something different and pretend you're on holiday in the Mediterranean.
The aubergine sformato lend themselves to any occasion – perfect for dinner parties, ideal for picnics, can be shared for starters or buffets. We like to eat ours with a big green salad and balsamic dressing.
After purchase, store in the fridge and use within 3-4 days.
Best served warm, heat in a medium oven 180°C/375°F
or Gas mark 4 for approx 15-20 mins. Can be eaten at room temperature, but the aubergine is slightly crispier when warmed.
Suitable for freezing, allow the aubergine sformato to thaw before following heating instructions above.
Allergens: wheat, eggs, dairy, nuts.
A real powerhouse of nutrition all in one vegetable.
Not only will eating aubergines help lower the levels of bad cholesterol in your body, they're also packed with Vitamins C, B complex and K. They do wonders for our blood flow, helping to support our arteries and blood vessels.
Whole wheat pasta contains nearly four times as much fibre as white pasta, a great complex carbohydrate providing a slow release source of energy keeping you feeling full for longer.
All peppers are rich in vitamins A, C and K but red peppers are simply bursting with them.
Antioxidant vitamins A and C help to prevent cell damage, cancer, and diseases related to ageing, and they support our immune functions. Their lovely red colour means they are a great source of the carotenoid called lycopene.