Filter
Reset
Sort ByRelevance
LAFLINT
Lasagna of eggplant
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Brush the eggplant slices thinly with olive oil and roast them for 2 minutes per side in a hot grill or frying pan.
-
Heat 2 tablespoons of olive oil and fry the shallots in it.
-
Put the nuts, the bread crumbs and the chilli powder through and stir-fry approximately 2 minutes.
-
Sprinkle the eggplant slices with salt and pepper and brush them with crème fraîche. Lay 1 layer in a bowl. Divide a layer of nut-bread mixture over it and put tomato strips on it.
-
Repeat these layers and cover the top with aubergine. Garnish with tomato strips.
-
25 minMain dishfresh mussels, tomato cubes, Red wine, garlic, traditional olive oil, fresh Italian stir-fry vegetables, fresh basil, brown baguette,Italian mussels
-
60 minMain dishfrozen spinach, gorgonzola, ricotta, green pesto in a jar, Napolean sauce with basil, lasagne sheets, grated old cheese,Lasagne With Spinach
-
15 minMain dishsunflower oil, potato slices, frozen green asparagus, mushrooms, unsalted butter, forest mushroom broth tablet, dairy spread chives light, dried thyme,mushroom ragout with green asparagus
-
30 minMain dishpotatoes, onions, sunflower oil, mix for babi ketjapmarinade, bacon patches, ketjapmarinademanis, red cabbages with apple, ginger syrup,bacon with red cabbage and ginger syrup
Nutrition
1050Calories
Sodium0% DV0g
Fat140% DV91g
Protein40% DV20g
Carbs11% DV32g
Fiber0% DV0g
Loved it