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Roasted Eggplant & Pumpkin

  • Eggplant, sliced ½ inch thick 1 pc
  • Pumpkin, sliced ½ inch thick 500 g
  • Salt and Pepper, to taste 5 g
  • Olive Oil 20 g

Tomato Sauce (prepared)

  • Filtered Water 1000 ml

Parmigiana Sauce

  • Olive Oil 20 g
  • Garlic, minced 20 g
  • Yellow Onion, minced 50 g
  • Gochujang 50 g
  • Brown Sugar 20 g
  • Basil Leaf, chopped 3 g
  • Oregano, dried 2 g
  • Salt and Pepper 5 g

Serving

  • Parmesan Cheese 85 g
  • Mozzarella Cheese 85 g
  • Basil Leaf, for garnish
  • Olive Oil, sufficiently
  1. Roasted Eggplant & Pumpkin

    • On a baking tray, lay out eggplant and pumpkin slices.
    • Drizzle olive oil over them, and season with salt and pepper.
    • Roast them in the preheated oven for 3 minutes. Remove and set aside.
  2. Tomato Sauce (prepared)

    • Mix water and Knorr Napoli Tomato Sauce together to prepare 720g of tomato sauce.
  3. Parmigiana Sauce

    • Set your heat to medium. In a pot, add in olive oil and put in onions.
    • Season with salt to let the onions sweat.
    • Add in garlic.
    • When the onions have caramelised and are translucent in colour, and the garlic has become fragrant, pour in the prepared tomato sauce and gochujang. Let it simmer until bubbling.
    • Add in basil, oregano and brown sugar, and stir well.
    • Season with pepper and Knorr Aromat Powder, stir well, and let it cool.
  4. Serving

    • Preheat the oven to 350°F, and grease a cast-iron skillet with olive oil.
    • Layer the roasted eggplant & pumpkin slices flat in the cast-iron skillet.
    • Pour over parmigiana sauce in between and over each layer.
    • Sprinkle mozzarella cheese and parmesan cheese on top evenly.
    • Bake in the oven until the cheese melts and starts bubbling.
    • Serve on the cast-iron skillet and garnish with basil leaf on top.