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Aubergine lasagne

I was attracted to this recipe because of the way the aubergine was cooked - I've never seen this method before. Also, with the lack of bechamel sauce I was curious as to how creamy the finished dish would be. It was very tasty indeed and not as heavy as more traditional lasagne can sometimes be.

From http://www.jamieoliver.com/recipes/vegetables-recipes/aubergine-lasagne

My quantities below served two.

Vegetarian (depending on the cheese used)

Ingredients

1 large aubergine
1 clove garlic
2 sprigs thyme
1 tsp lazy chilli
2 tbsp olive oil
1x400g tin chopped tomatoes
splash balsamic vinegar
handful fresh basil leaves
50g cheddar
1 handful grated Parmesan
3 lasagne sheets

Directions

I didn't change anything from the original method, and this really is a very simple dish to make. Head over to http://www.jamieoliver.com/recipes/vegetables-recipes/aubergine-lasagne for the directions.

Suggested serving/variation:
  • serve with a fresh green salad
  • add some diced courgette to the aubergine mixture

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Close up of aubergine lasagne on plate


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