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Aubergine lasagne
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Total Time:
1 hour 35 minutes
Delicious eggplant lasagna with bold flavors, reminiscent of Greek moussaka but with pasta instead of potatoes.
Ingredients:
  • 3 aubergines
  • 3 cloves of garlic
  • a few sprigs of fresh thyme
  • 6 tablespoons olive oil
  • 1 dried red chilli
  • 2 x 400 g tins of quality plum tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 bunch of fresh basil
  • 150 g Cheddar cheese
  • 70 g Parmesan cheese
  • 250 g fresh lasagne sheets
  • extra virgin olive oil
Instructions:
  • Preheat the oven to 200°C/400ºF/gas 6. Poke the aubergines all over with a fork and steam for 30 minutes. Halve, scoop out, and roughly chop the flesh. Slice the garlic, pick thyme leaves. Sauté garlic, thyme, aubergine, and crumble chili in olive oil for 10 minutes. Add tomatoes, balsamic vinegar, most basil. Simmer for 10 minutes, season with salt and pepper. Grate Parmesan and half Cheddar, slice remaining Cheddar. Layer dish with tomato sauce, cheese, lasagne sheets, repeat twice. Top with sauce, cheese, Cheddar slices. Bake 25-30 minutes. Garnish with basil, drizzle with oil, serve.

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