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Ingredients: Serves 6

This recipe serves 6 and is for an aubergine lasagne. It involves steaming aubergines for 30 minutes, then mixing the flesh with garlic, thyme, chilli and olive oil to make a sauce. Tinned tomatoes, balsamic vinegar and basil are added to the sauce. Layers of the sauce, lasagne sheets, cheddar and parmesan are assembled in a dish and baked for 25-30 minutes until golden brown.

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Melissa Iraheta
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16 views

Ingredients: Serves 6

This recipe serves 6 and is for an aubergine lasagne. It involves steaming aubergines for 30 minutes, then mixing the flesh with garlic, thyme, chilli and olive oil to make a sauce. Tinned tomatoes, balsamic vinegar and basil are added to the sauce. Layers of the sauce, lasagne sheets, cheddar and parmesan are assembled in a dish and baked for 25-30 minutes until golden brown.

Uploaded by

Melissa Iraheta
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as EHTML, PDF, TXT or read online on Scribd
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Serves 6

Ingredients
3 aubergines 3 cloves garlic, peeled and sliced a few sprigs fresh thyme, leaves picked 1 dried red chilli, crumbled 6 tablespoons extra virgin olive oil 2x400 g organic tinned plum tomatoes 1 splash balsamic vinegar 1 bunch fresh basil, leaves picked and stalks chopped 150 g Cheddar cheese, grated 2 handfuls Parmesan cheese, grated 6-8 fresh lasagne sheets

Method
Preheat the oven to 200C/400F/gas 6. Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly. Slowly fry the aubergine, garlic, thyme and chilli in the olive oil for around 10 minutes. Add the tins of tomatoes, chopping them up roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil and simmer for around 10 minutes until the sauce has reduced and thickened. Spread a layer of aubergine sauce in a large, shallow dish. Sprinkle over some Cheddar and a handful of Parmesan, then spread over a layer of lasagne sheets. Repeat once or twice more, until your dish is full. Finish with a final sprinkling of Parmesan, a scattering of basil leaves and a drizzle of olive oil.

basil leaves and a drizzle of olive oil. Place in the oven for 25 to 30 minutes until bubbling and golden.

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