Recipes

Eggplant, Tomato & Leek Lasagne

If you are a regular reader of my blog you would know that I am really into healthy recipes and healthy eating.  That doesn’t mean I am always perfect with my eating though.  I still slip up now and then and eat naughty things but if I do, I at least make sure I enjoy them and make the slip up worthwhile!

Last night I tried a new recipe.  It was so mind-blowingly delicious that I just have to share it with you.  It is vegetarian (no meat!).  It is not a recipe to cook on one of those days where you get home from work at 6pm and you need to quickly throw a meal together.  This is a recipe for when you have a little more time up your sleeve.

EGGPLANT, TOMATO AND LEEK LASAGNE

SERVES 6

Per Serve:  7.4g fat; 8.8g fibre; 911 kJ / 217 calories

Eggplant Tomato & Leek Lasagne

Ingredients

3 medium (900g) eggplants

coarse cooking salt

1 large (200g) brown onion, chopped finely

4 cloves garlic, crushed

3 large (750g) tomatoes, chopped coarsely

2 tablespoons tomato paste

1/4 cup shredded fresh basil leaves

1 tablespoon low-fat margarine

2 medium (700g) leeks, chopped finely

2 tablespoons sugar

4 x 16cm x 30cm (200g) fresh lasagne sheets

1 cup (125g) grated low-fat cheddar cheese

What to do

  • Cut eggplants lengthways into 1cm slices; place slices in colander, sprinkle with salt, stand for 30 minutes.  Rinse slices under cold water; drain on absorbent paper.
  • Cook eggplant, in batches, in heated oiled large pan until softened and browned on both sides.
  • Cook onion and half the garlic in same pan, stirring, until onion softens.
  • Stir in tomato, paste and basil; simmer uncovered for about 20 mins or until thickened slightly.
  • Blend or process tomato mixture until just combined.
  • Heat margarine in same pan.  Add leek and remaining garlic.  Cook, stirring, until leek is soft.  Add sugar.  Cook, stirring, about 5 minutes or until leek is browned lightly.
  • Cut 1 lasagne sheet to cover based of oiled deep 19cm-square (10-cup) ovenproof dish.  Place in position.
  • Top with 1/4 of the eggplant, 1/4 of the leek mixture, 1/4 of the tomato mixture and 1/4 of the cheese.
  • Repeat layers 3 times, ending with cheese.
  • Bake, uncovered in moderately hot oven for 50 minutes.

Can be made ahead to this stage.  Cover, refrigerate until required.  Reheat in moderate oven about 50 minutes.

Bon appetit!

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Linking up today with Essentially Jess’s #IBOT

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15 replies »

    • Oh Jess – you don’t know what you’ve been missing. This is an EXCELLENT recipe to first try eggplant. I’m sure you will love it!

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