Eggplant lasagna on tomato fondue

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Eggplant lasagna on tomato fondue

Eggplant lasagna on tomato fondue

Number of people

4 eggplants

6 fresh tomatoes

1 tablespoon tomato paste

1 olive oil

2 onions

6 cloves of garlic




Preparation: 40 min
Cooking time: 45 min
Step 1
Take the aubergines, peel them, cut them into thin slices and salt them slightly. Take an electric grill appliance. Put the slices on one side, close and grill. Once all the aubergines are finished, reserve them in a dish. This method avoids doing them in the frying pan, in oil, so less spoilage.
Step 2
Take the onions, peel them and garlic, chop them finely. Throw them in olive oil, cook without burning. Take the tomatoes, peel them (my method is to scrape them everywhere with the back of a small knife to peel off the skin and peel them). Cut them into cubes, cook them with the onions and a glass of water for 20 minutes. Once everything is cooked, add the tomato paste, basil and simmer for 5 minutes.
Step 3
Take the aubergines and place them on a layer in an ovenproof dish. Pour a ladle of tomato melt and so on. Once finished, bake in the oven for 20 to 25 minutes at 180°C (Th 6).
Step 4
Cooked can be eaten hot or cold, with a roast pork or veal with Provence herbs; good appetite.
Author's note
The preparation of aubergines can be used to make moussaka.

I add my grain of salt

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