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Duchy Organic Extra Virgin Italian Olive Oil500ml
500mlItem price
£6.50Price per unit
£1.30/100mlPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200⁰C, gas mark 6. Heat a tablespoon of olive oil in a large pan on a medium heat. Add the garlic and cook for a minute until pale golden. Add the oregano and tomatoes and simmer slowly for 15 minutes. Season to taste.
Meanwhile, toss the aubergines and onion with the remaining oil and place in a single layer in a roasting tin. Roast for 15–20 minutes until browned and tender. In a deep dish, layer the tomato sauce followed by a layer of aubergines and then potatoes. Scatter with the mozzarella. Repeat until you’ve used up all the ingredients, finishing with a little sauce. Scatter the top with the breadcrumbs and Parmigiano Reggiano. Bake for 50-60 minutes until the potatoes are tender. Serve with a green salad.
Typical values per serving when made using specific products in recipe
Energy | 1,285kJ/ 307kcals |
---|---|
Fat | 15.1g |
Saturated Fat | 5.5g |
Carbohydrates | 33.1g |
Sugars | 8.1g |
Fibre | 4.6g |
Protein | 9.6g |
Salt | 0.4g |
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70pPrice per unit
70p each0 added
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£1.60Price per unit
£1.34/10g0 added
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£1.70Price per unit
£3.40/kg0 added
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95pPrice per unit
95p each0kg added
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19p each est.Price per unit
£1.10/kg0 added
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£1.70Price per unit
£2.27/kg0 added
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£3.00Price per unit
£24/kg0 added
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£1.65Price per unit
72.7p/100g0 added
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£5.30Price per unit
£21.20/kg