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Sweet Potato Eggplant Lasagne

Hi foodies! back with a lovely recipe, I tried this week while having friends over for dinner and it met my taste expectations. I changed the original recipe by adding bolognese sauce in between the layers of the eggplants and the sweet potatoes. I also tried it with cauliflower bechamel sauce that I shared with you earlier and it was super yummy. I hope you guys enjoy this cooking inspiration! 



INGREDIENTS

1KG EGGPLANT (AUBERGINE), SLICED INTO 5MM-THICK ROUNDS
2 SWEET POTATOES (KUMARA) (900G), PEELED AND SLICED TO 5MM-THICK SLICES
EXTRA VIRGIN OLIVE OIL, FOR DRIZZLING
SEA SALT AND CRACKED BLACK PEPPER
700G SILVERBEET (SWISS CHARD), TRIMMED, SHREDDED AND BLANCHED
1 CUP BASIL LEAVES, PLUS EXTRA TO SERVE
¾ CUP (75G) GRATED MOZZARELLA
MICRO (BABY) BASIL LEAVES (OPTIONAL), TO SERVE

METHOD

Preheat oven to 220°C (425°F). To make the cauliflower bechamel, place the cauliflower in a large saucepan of boiling water and cook for 10–15 minutes or until tender. Drain and set aside. 
Heat the oil in a small saucepan over medium heat. Add the onion and garlic and cook for 4 minutes or until soft. 
Place the cauliflower, onion, garlic, milk, salt and parmesan in a blender and blend until smooth. Set aside. 
While you are making the bechamel, place the eggplant and sweet potato, in 3 batches, on 2 large oven trays lined with non-stick baking paper. Drizzle with oil and sprinkle with salt and pepper. Cook for 10–12 minutes or until softened. 
Layer a lightly greased 3-litre-capacity baking dish with half the sweet potato, half the eggplant, half the silverbeet and half the basil leaves. Spread over half the bechamel. Repeat layering with the remaining ingredients. 
Top with the mozzarella. Cook for 15–20 minutes or until golden. Set aside for 10 minutes before cutting. 
Serve with the extra basil and micro basil. Serves 4. 



Original recipe source 



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