Flavour Notes
We salt the aubergines for twenty minutes before griddling — it's the difference between silky and bitter. The béchamel is built slowly with a roux, warm milk and a bay leaf; the panko crumb goes on last so the topping stays crisp through the reheat. Serve with a peppery green salad if you have one, or as a meat-free centre next to the roast tomato and basil soup.
Heating Instructions
All meals are fully cooked and delivered refrigerated. Keep refrigerated (consume within 4 days) or freeze immediately for up to 6 weeks. For best results, defrost overnight in the fridge — frozen-direct timings are a fallback, not the target.
Reheat to 75°C / 167°F internal temperature — a knife-tip held 2 seconds against the centre should feel hot, not warm. Always rest 2–5 minutes after reheating so the centre fully evens out. Reheat once only; never re-reheat leftovers.
Prepared in a kitchen that also handles gluten, tree nuts, dairy and soy — see the allergens list for dish-specific information.
Heat gently until piping hot throughout. Times are a guide — check the centre before serving.
- Temperature
- 180°C
- Cover with foil and bake at 160°C for 15 minutes. Uncover, raise to 180°C and bake 5–8 minutes until the top is golden and bubbling. Rest 3 minutes before serving.
- Cover with foil and bake at 160°C for 35 minutes. Uncover, raise to 180°C and bake a further 10 minutes until bubbling. Rest 5 minutes.
- Cover with foil and bake at 160°C for 20 minutes. Uncover, raise to 180°C and bake a further 10 minutes until golden. Rest 5 minutes.
- Cover with foil and bake at 160°C for 45–50 minutes. Uncover, raise to 180°C and bake a further 12–15 minutes until bubbling. Rest 5–10 minutes.
- Temperature
- 160°C
- In an ovenproof dish at 160°C, foil-cover for 7 minutes then uncover for a further 4–5 minutes to crisp the top.
- In an ovenproof dish at 160°C, foil-cover for 22 minutes then uncover for a final 5 minutes until hot throughout.
- The 650g is too large for most domestic airfryer baskets — please use the oven for this size.
- The 650g is too large for most domestic airfryer baskets — please use the oven for this size.
- Add 1 tbsp water round the edges. 60% power for 4–5 minutes. Rest 1 minute before serving.
- 30% power for 8 minutes, then 60% power for 4 minutes. Rest 2 minutes.
- Add 1 tbsp water round the edges. 60% power for 7–8 minutes, stirring any loose pieces halfway. Rest 2 minutes.
- 30% power for 12 minutes, then 60% power for 6–7 minutes. Rest 3 minutes.
Allergens
Contains
- Gluten
- Dairy
- Eggs
May contain traces of
- Tree Nuts
- Soy
Prepared in a kitchen that handles all major allergens — cross-contamination possible.
Common questions
-
How long can I keep it before reheating?
Refrigerate in its sealed container for up to 3 days from delivery, or freeze for up to 6 weeks. Once reheated, eat within 24 hours.
-
Is your kitchen Halaal certified?
We work to Halaal-friendly standards with separate prep surfaces and no pork or alcohol products. Independent certification is in progress — check the dietary tag on each dish.
-
How does delivery work?
We deliver across the Cape Town metro on weekdays. Orders placed before 14:00 are dispatched the next business day. Free delivery on orders over R500.
-
Can I customise the spice level or portion size?
Drop a note in the order comments at checkout — we accommodate where we can. For larger events, contact our catering team for bespoke menus.
The Story
Griddle-marked aubergines and slim babymarrows layered with a nutmeg-scented béchamel, finished with a mature cheddar and herbed panko crust. Baked until the top is bronzed and the sauce is bubbling at the edges. A quiet, grown-up vegetarian main that holds its own next to a glass of something red.
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Complete the meal
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