Recipe detail

Name: Aubergine, tomato & Parmesan bake
Yield: 8
Cuisine: Italian
Ingredients: 4.0000 tPcs; 2.0000 tPcs; 10.0000 ml; 2.0000 tPcs; 150.0000 g; 85.0000 g; 10.0000 tPcs; 1.0000 tPcs

Vegetarian dishes Aubergine, tomato & Parmesan bake

18. 1. 2024

Author: Phil Smith

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Italian

Download PDF Download BR2

Program steps

Preheating:
250 °C

To view the entire table, move the table to the right.

Hot air

0 %

Termination by time

00:05 hh:mm

240 °C

100 %

Hot air

0 %

Termination by time

00:15 hh:mm

180 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
aubergine	4	pcs
Garlic cloves	2	pcs
Olive oil	10	ml
Cans of chopped tomato	2	pcs
tomato puree	150	g
parmesan cheese	85	g
Fresh basil leaves	10	pcs
Beaten egg	1	pcs

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	62.7 kJ
Carbohydrate	4.8 g
Fat	2.9 g
Protein	4.1 g
Water	0 g

Directions

Make a tomato sauce with the garlic, chopped tomatoes and tomato puree.
Set the Retigo for the first stage listed above and place the Vision Express Grill tray in the oven.
Slice the aubergine length ways and brush with olive oil and season, when ready, place these in the Retigo oven.
Place a layer of the grilled aubergines in a large Vision pan, then cover with some tomato sauce and some basil leaves and some grated Parmesan cheese.
Then repeat this process and finish by pouring over a beaten egg and finally sprinkle over Parmesan cheese.
Then manually select the 2nd program above and place the Vision pan into the Retigo oven.

Recommended accessories

Vision Pan

Vision Express Grill