Recipe

Aubergine Veg Lasagne

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Aubergine Veg Lasagne

Grilled aubergine slices topped with a tomato and mushroom mixture, served with rocket and hard cheese.




Ingredients to serve 2

  • 2 x aubergines – slice lengthways (½ cm)
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 150g x button mushrooms – slice thinly
  • 2 x tomatoes – dice (½ cm)
  • 1 x carrots – peel & grate finely
  • ½ sachet x tomato paste
  • 1 tbsp x balsamic vinegar
  • 5g x fresh basil – remove leaves
  • ½ x lemon – zest & juice
  • 40g x rocket
  • 30g x hard cheese – shave with potato peeler
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x aubergines – slice lengthways (½ cm)
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 300g x button mushrooms – slice thinly
  • 4 x tomatoes – dice (½ cm)
  • 2 x carrots – peel & grate finely
  • 1 sachet x tomato paste
  • 2 tbsp x balsamic vinegar
  • 10g x fresh basil – remove leaves
  • 1 x lemon – zest & juice
  • 80g x rocket
  • 60g x hard cheese – shave with potato peeler
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Aubergines: Place the slices on a tin foil lined baking tray with a good glug of olive oil. Season with salt and pepper and mix. Arrange in a single layer and roast for 20 – 25 minutes until soft and golden. Don’t be tempted to shake them around. They cook best when left alone. When done, let them cool down slightly and gently peel them off the tray.

Step 4

Tomato mushroom mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a little salt and cook for 5 minutes. Then add garlic and cook for 30 seconds before adding the mushrooms. Brown for 5 minutes, then add the tomatoes, carrots, tomato paste, balsamic vinegar and water (1 cup for 4; ½ cup for 2). Cook for 10 minutes until the sauce thickens. Chop the basil leaves finely and in the last minute of cooking, add to the pan. Season to taste.

Step 5

Dressing: Mix together lemon zest, HALF the lemon juice and olive oil (1 tbsp for 4; ½ tbsp for 2). Use more lemon juice to taste and season with salt and pepper.

Step 6

Serve by layering and stacking the aubergine slices and tomato mushroom mix. Add the dressing to the rocket leaves, mix through and top with the hard cheese shavings. Serve on the side.