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
Carbohydrates:
50 g
Protein:
25 g
Fat:
11 g
Wheat
(Breadcrumbs, Flour)
Milk
(Paremesan, Pesto)
Milk
(Cashews in Pesto)
Sulphur Dioxide & Sulphites
(Balsamic Dressing)
Egg and Broccoli Soba Noodles with Ginger & Chilli
A vegetarian dish bursting with flavour from the fresh ginger, french garlic and spicy red chilli. This veggie dish also benefits from the high protein soba noodles and Irish Free-Range Egg to pack a nutritious punch!
Honey Soy Salmon with McCormacks Farm Pak Choi
Oven-roasted salmon glazed in a sweet and savoury honey soy marinade, paired with tender mini pak choi from McCormack’s Farm and fluffy steamed rice. Finished with fresh spring onion for a light, nourishing, and flavour-packed dish.
Warm Chicken Salad, Mango, Quinoa and Red Curry Dressing
A filling, nutritious twist on your normal summer salad. This dish combines chicken, mango and quinoa all drizzled over with a delicious red curry dressing. Served on a bed of rocket with a pinch of mint, this is a weeknight meal ripe with freshness!
Spicy Sausage, Free Range Eggs and Potato & Parsnip Hash
These gourmet sausages come straight from the shop of our Irish Craft Butcher and are just spicy enough to give a kick to the dish without being over powering. Leave the Irish Free Range Eggs nice and runny in the yoke to mix in with the rest of the dish.
