Looking for a delicious and hearty vegetarian meal? Look no further than this eggplant lasagna with tomatoes. This dish is a twist on traditional lasagna, using eggplant slices in place of pasta, and a flavorful tomato sauce to bring everything together.
Not only is it a tasty option for meatless Monday, it's also a great way to use up any eggplant you may have on hand. This recipe is easy to follow and can be adapted to your own personal tastes. So, whether you're a vegetarian, or just looking to add more plant-based meals to your diet, give this eggplant lasagna with tomatoes a try.
Ingredients
one tiny eggplant
1 teaspoon of salt
Cocktail tomatoes, 100 grams
Chives, 1 bunch
Baby spinach, 30 g
Avocado one
Cashew butter 60 grams
pepper
INSTRUCTIONS
1. Slice the aubergine lengthwise into slices that are about 4 mm thick after washing and drying it. Add salt, then wait for about 30 minutes.
2. In the interim, thoroughly wash and drain the baby spinach, chives, and cocktail tomatoes. Together with the tomatoes, slice the avocado after peeling and seeding it.
3. To make the cream, chop the chives into fine pieces, reserve some for garnish, and combine the remaining chives with the cashew butter and 60 ml of water.
4. Next, pat the aubergines dry and cut them in half after rinsing off the salt. Blanch for two minutes in a small amount of salted boiling water. Remove and drain.
5. Create small lasagne towers on plates by alternately arranging the aubergine slices, chive cream, avocado slices, baby spinach, and tomato slices. Season with salt and pepper and then incorporate the remaining chives.
approximately 345 kcal/1444 kJ , 10 g E, 26 g F, and 17 g KH per serving.