Aubergine lasagne with nut mince

Name: aubergine lasagne with nut mince
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 eggplant; 7 el traditional olive oil; 100 g unsalted mixed nuts; 3 slice wholemeal old brown bread; 2 shallot; 1 tl spicy paprika powder; 250 ml creme fraiche

Vegetarian lasagna made from eggplant, nuts and tomato.

Ingredients

Kitchen Stuff

1 food processor

Directions

(a few hours before): Cut the aubergines lengthwise into 12 thin slices. Brush with 1/4 oil. Roast the aubergine in a grill pan or dry frying pan over a high heat 3-4 min brown and done, turn halfway.
Grind the nuts roughly in the food processor. Add the bread and crumble it with the pulse button 1 or 2 times coarsely. Cut the out. Heat the oil in the frying pan and fry the shallots for 1-2 min.
Put the nut-bread mixture and paprika through it, fry it in 2-3 min. Crunchy and brown. Season this spicyly with pepper and salt. Sprinkle the aubergine with salt and pepper, and cover 1/3 of the slices generously with crème fraîche.
Grease the oven dishes. Place 1 slice of eggplant with crème fraîche in each baking dish. Divide half of nut mixture over it. Place another eggplant on top of this and cover it with the rest of the crème fraîche.
Spoon the rest of the nut mixture and cover it with the last eggplant slices. Put the slices of tomato on top of each other. Grind the pepper on top and drizzle with the rest of the oil.
Preheat the oven to 200 ° C. Fry the aubergine lasagne 10-15 min.