Baked aubergine and Mediterranean vegetable ‘lasag…

I love my mother-in-law’s vegetable lasagne, so I decided to give it a twist by serving it in an aubergine.

Serves 4

For the lasagne
4 aubergines
2 red peppers
1 green pepper
1 yellow pepper
1 onion
2 garlic cloves
2 courgettes
6 plum tomatoes
100ml tomato juice
4 lasagne sheets
400ml béchamel sauce
150g mozzarella (grated)
150g wild rocket

For the seasonal vegetables
Carrots
Baby sweetcorn
Baby courgettes
Green beans (blanched)
Butter

For the sauce
1 shallot
2 button mushrooms
5g saffron
100ml white wine
400ml vegetable stock
100ml double cream

Cut the top off the aubergines and scoop out the inside. Season and drizzle with olive oil. Bake the whole aubergines in the oven for 10 minutes.

Finely dice the peppers, onion, garlic, courgettes and plum tomatoes. Sweat them in a little olive oil and season. Add the tomato juice and cook to form a ratatouille.

Blanch the pasta sheets. Now, build your lasagne inside each aubergine – ratatouille, pasta, béchamel sauce, grated mozzarella, and repeat until the aubergine is full. Place back into the oven for 15 minutes. Toss the seasonal vegetables in a little butter.

Make the saffron sauce by slicing the shallot and mushrooms and sweating in a little olive oil. Add the saffron and the white wine, then the vegetable stock, and reduce by half. Add the double cream, check the seasoning and pass through a sieve.

To serve, place an aubergine in the middle of the plate. Top with a little rocket. Place the aubergine lid back on top of the lasagne. Display the seasonal vegetables around. Pour over the sauce and serve.

Taken from The Ginger Chef ‘Served up’ by Chris Wheeler – read the book review here

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Post Author: MNS Master

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