Cheesy Eggplant & Courgette Al Forno
with casarecce, tomato & basil
Casarecce is derived from the Italian word "casereccio", which means "homemade". Casarecce gets its shape from rolling fresh pasta around a small stick.
Tags:
Extra Veggies
•Calorie Smart
•Veggie
•Family
Allergens:
Melk (inclusief lactose)
•Gluten
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total45 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Eggplant
1 piece
Tomato
1 piece
Garlic
100 g
Passata
50 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
90 g
Casarecce
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
2.5 g
Fresh basil
⅓ sachet(s)
Sicilian-style herb mix
¼ piece
Courgette
Not included in your delivery
½ tablespoon
Balsamic vinegar
½ tablespoon
Olive oil
½ teaspoon
Sugar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2643 kJ
Calories632 kcal
Fat20.1 g
Saturated Fat9.6 g
Carbohydrate82.6 g
Sugar16.9 g
Dietary Fiber8.1 g
Protein26 g
Salt1.4 g
Potassium496.8 mg
Calcium35.3 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Bowl
•Oven Dish
•Pan with Lid
Cooking Steps
1
- Preheat the oven to 220°C.
- Thinly slice the eggplant and courgette lengthways.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the eggplant and courgette for 4 - 5 minutes per side (see Tip).
- Season to taste with salt and pepper.
Tip: if preferred, you can also grill the vegetables instead.
2
- Slice the tomato and crush or mince the garlic.
- In a bowl, combine the passata and garlic with the balsamic vinegar, the sugar and the Sicilian-style herbs.
- Season to taste with salt and pepper.
3
- Pour a layer of the sauce into an oven dish.
- Top with a layer of the eggplant, followed by a layer of the tomatoes and then with a layer of the courgette.
- Repeat this process and finish with a layer of sauce.
- Scatter over the cheese and then bake in the oven for 20 - 25 minutes.
4
- In the meantime, boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes, covered. Drain, then drizzle with extra virgin olive oil as preferred and mix well.
- Chop the basil into thin ribbons.
- Serve the pasta on plates and top with the vegetables al forno. Garnish with the basil to finish.
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