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Roasted Eggplant & Pumpkin

  • Olive Oil 1 tbsp
  • Pumpkin, sliced ½ inch thick 500 g
  • Salt and Pepper, to taste
  • Eggplant, sliced ½ inch thick 1 item

Parmigiana Sauce

Serving

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

    • On a baking tray, lay out your eggplant and pumpkin slices.
    • Drizzle olive oil over them, and season with salt and pepper.
    • Roast them in the oven for about 3 minutes. Remove and put aside.
  2. Parmigiana Sauce

    • Set your heat to medium. In a pot, add in your cooking oil, and when hot, put in your onions.
    • Season with some salt to let the onions sweat.
    • Add in your garlic.
    • When the onions have caramelized and translucent in color and your garlic become fragrant, pour in your KNORR Tomato Pronto and Gochujang. Let it simmer until it starts bubbling.
    • Add in your basil, oregano and brown sugar and mix until the sugar is dissolved.
    • Season with pepper and KNORR Aromat Powder needed, give it a mix, then let it cool.
  3. Serving

    • Preheat the oven to 350˚F. Grease a cast-iron skillet with Olive Oil.
    • Layer the roasted eggplant & pumpkin slices flat in the cast-iron skillet, occasionally spooning some sauce in between and over each layer.
    • When the skillet is filled, sprinkle the Mozzarella and Parmesan Cheese over, coating the top evenly.
    • Bake in the oven until the cheese melts and starts bubbling.
    • Serve on the cast-iron skillet.
    • Garnish with a basil leaf on top.
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