Method

Preheat the oven to 200°C / 180°C fan / gas mark 6 / 400°F.

Wash your vegetables.

1) Cut the top off the aubergine and into long 1cm slices.

Peel and cut the onion into small dice.

Peel and finely chop the garlic.

2. Heat up a ½ tablespoon of cooking oil in a medium saucepan on a medium heat.

When the oil is hot, add the onion and cook for 3 minutes.

Add the garlic and cook for 30 seconds.

Add the chopped tomatoes and the MK herb mix.

Simmer for 10 minutes.

3) Take the aubergine out of the oven and remove onto a plate.

Spread a thin layer of tomato sauce on the bottom of a small [large] baking dish (30cm x 20cm).

Make a layer of aubergine on top of the tomato sauce.

Spoon half the vegan mozzarella in a layer.

Repeat for the next layer; tomato sauce, aubergine and mozzarella.

4) Place the final aubergine slices on top.

Place back in the oven to bake for 10 minutes.

Check the rice is done, it should have soaked up all the water.

Chop the parsley and preserved lemon and stir through.

5) Take the parmigiana from the oven and serve from the table with a spoonful of rice.

Make Kit is the UK’s only plant, based (veggie and vegan) recipe kit social enterprise. By buying a recipe kit bag from them you support them to deliver cookery classes and subsidised bags to groups most in need. Find out more and order a bag from: https://makekitfood.com/