Aubergine “Lasagne”

National Vegetarian Week has just past and combined with the long bank holiday weekend and bumper haul in the market on Saturday I have been busy all weekend trying to up my intake of vegetables and generally to eat more healthily.

I used to cook this on a very regular basis when I first moved to London, and since then had not made it for years. I saw a bowl of lovely perfectly coloured shiny aubergines in the market on Saturday and remembered this dish. I use the aubergine in place of the sheets of lasagna, perfect for increasing your intake of vegetables or for cutting out wheat.

This recipe is one of my contributions, together with squash ribbon pasta for “vegetables beautiful vegetables” a food blogging event hosted by Abby from Eat the Right Stuff, and is her first food blogging event and the first one that I have contributed to!

Aubergine “Lasagne“

(for 2)
1 large or 2 medium aubergines
Olive Oil
2 medium onions
2 sticks of celery
1 medium carrot
8 salad tomatoes
1 tin of tomatoes
garlic
splash balsamic vinegar
S&P; to taste

Slice the aubergines length ways and place on a baking tray in the oven on a low heat (GM2) for 40 mins to dry out, I find that there is no need to salt aubergines the bitterness seems to no longer be as prevalent as it once was.

Whilst the aubergines are drying make a tomato sauce, chop and saute the onion, garlic, carrot and celery, when they have softened add the tinned tomatoes and chopped salad tomatoes cook for 30 mins until reduced. Add a splash of balsamic vinegar and salt and pepper to taste.

For a smooth sauce puree the tomato mixture or leave if you prefer.

Spread a thin layer of tomato sauce at the bottom of an oven proof dish, followed by a layer of aubergines and then more tomato until all is used up. Finish the top layer of tomato with a topping of cheese – I prefer a mixture of goat’s cheese and cheddar.

Cook at GM4 for around 40 mins until browned and bubbling. I served it with steamed spinach roasted tomatos. Crusty bread would go with it well to.

Notes

The aubergine does need to be well dried out so the final dish holds it shape and does not go soggy.

Both the dried aubergine slices and the tomato sauce can be made in advance and frozen, quickly defrosted and assembled for a quick “store cupboard” supper. The finished “lasagne” also freezes well.