Sicilian mash bowl

Ingredients Sicilian mash bowl (10 servings)

• 1 pack of Aviko Super Mash Homemade (2,5 kg) 
• 500 g pancetta 
• 250 g sun-dried tomatoes in oil 
• 50 g grilled pine nuts 
• 50 ml olive oil 
• 750 g grilled aubergine (chilled or defrosted) 
• 150 g rocket - 10 (meal) bowls (content 480 ml) 

Preparation method

20 minutes preparation. 

• Dice the pancetta. Chop the tomatoes. Grill the pine nuts golden brown in a dry frying pan and shake them on to a plate. 
• Heat the mashed potato according to the instructions. Heat the olive oil in a frying pan. Fry the pancetta brown and crispy in 5 minutes. 
• Mix the aubergine with the pancetta and fry for another 2-3 minutes. 
• Mix ¾ of the pancetta-aubergine mixture, the tomatoes and rocket with the mash. Add salt and pepper to taste. 
• Put the mash in the bowls and divide the rest of the pancetta-aubergine mixture, the rocket and the tomatoes on top. Sprinkle with grilled pine nuts. 

Tip: Replace the diced pancetta with tuna in olive oil (from a tin). Divide the tuna over the mash.