Gluten Free ,
Salad

Aubergine Parmigiana with Chickpea Salad

Food historians have traced this dish dates back to 1837 when it appeared in Ippolito Cavalcanti's Cucina teorico-pratica published in Naples. This dish layers a deliciously tasty tomato sauce with silky aubergines and melting mozarella. We added a little chickpea side salad for an extra hit of protein, fibre, and freshness!

Nutritional Info (per portion)

Calories: 347 kcal

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