Lasagna of grilled eggplant with two types of cheese
A tasty recipe. The vegetarian main course contains the following ingredients: eggplant, rosemary, thyme, garlic, extra virgin olive oil, fresh basil (bag of 15 g), sunflower oil, vine tomatoes, shallot, tomato puree (can), tomato juice, romaatjes (or cherry tomatoes), ricotta ( cheese), lemon juice and mozzarella (cheese).
- 1 eggplant
- 1 twig rosemary
- 1 twig thyme
- 2 cloves garlic
- 200 ml extra virgin olive oil
- 2 twigs fresh basil pouch a 15 g
- 100 ml sunflower oil
- 2 vine tomatoes
- 1 shallot
- 2 teaspoons tomato paste tin can
- 250 ml tomato juice
- 12 tomatoes or cherry tomatoes
- 250 g ricotta cheese
- 1 teaspoon lemon juice
- 3 bulbs Mozzarella cheese
Cut aubergine into very thin slices and dab dry with kitchen paper. Heat up the grill pan. Eggplant on both sides in 5 min. On high heat cooking, halfway to turn a quarter turn so that diamond pattern arises. Cut the leaves of rosemary and thyme. Combine 1 clove of garlic and stir with 2 tbsp of olive oil with rosemary, half of thyme and salt and pepper. Rub aubergine slices with garlic mixture and marinate in bowl for at least 6 hours, so that flavors develop.
Picking basil stalks, storing a few leaves and soaking the rest in boiling water. Dry the leaves directly with a skimmer from boiling water and immediately put them in a container with ice cubes. Drizzle the basil, cut it finely and mix it with a hand blender and about 150 ml of olive oil to a fine mass. Heat sunflower oil in a small pan. Withdrawing basil leaves in oil and a few sec. fry until they are glassy and crispy. With the fork, scoop out leaves of oil and drain on kitchen paper.
Cut vine tomatoes into quarters, remove seeds and cut flesh into cubes. Cut the scallop very finely and in a small pan with a thick base, fry 2 tablespoons of olive oil on a low heat (shallot should not be colored!). Add tomato cubes, tomato paste, tomato juice and the rest of thyme and reduce the mixture to medium-sized sauce in a moderate heat for 15 minutes. Add salt and pepper to taste.
Slice another clove of garlic and shovel with the rest of olive oil. To halve. Heat garlic oil in frying pan with non-stick coating and bake on medium heat for 2 min. To sprinkle with salt and pepper. Melt Ricotta with lemon juice, salt and pepper.
Dip Mozzarella into thin slices and drain. Put 4 rings in baking tin. 4 Filled in rings alternately with aubergine, tomato sauce and mozzarella filling ('lasagna'). Cover with aubergine and gently press.
Preheat the oven to 175 ° C. Put baking tin in the middle of the oven and heat the lasagne for approx. 8 minutes. Place five scoops of ricotta on four plates at some distance from each other. To put in between. Carefully place the rings with lasagne on the center of each plate. Carefully remove the ring. Put some ricotta on each lasagne. Garnish with fried basil and basil oil.
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