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Elaine Lai
Zucchini aubergine
Lasagne of courgettes, aubergines, tomato sauce, grilled peppers, pistachios and rosemary
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Ris the seams of the sprig of rosemary and cut finely.
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Melt the coconut oil in a pan. Stir in the flour and cook for 5 minutes on low heat until the flower starts to light (roux).
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Add the soy drink in shoots while stirring and bring to the boil. Stir in the rosemary and cook for about 6 minutes. Season with salt and pepper.
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Cut the zucchini and aubergines lengthwise into slices of ½ cm.
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Heat 1/3 of the oil in a frying pan and fry the aubergine in parts in 4 min. Golden brown. Turn halfway. Add in between the rest of the oil.
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Let the peppers drain in the meantime. Divide ⅓ of the tomato sauce over the bottom of the oven dish.
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Divide ⅓ of the courgette, ⅓ of the aubergine, ⅓ of the bechamel sauce and finally the sweet pepper over the baking dish.
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Make 2 more layers with the tomato sauce, zucchini, eggplant and bechamel sauce. Finish with bechamel sauce.
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Chop the nuts coarsely, sprinkle over the lasagna and bake in the oven for about 25 minutes until golden brown and done. Yummy! .
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Nutrition
610Calories
Sodium26% DV635mg
Fat69% DV45g
Protein30% DV15g
Carbs11% DV32g
Fiber32% DV8g
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