Aubergine Lasagne
A lovely gluten free vegetable dish, using the much underated Aubergine. Try this dish with crusty bread and plenty of greens.
Serves 4
Ingredients:
2 large red peppers
4 large aubergines – approx 600g
1 can of chopped tomatoes
4 cloves of garlic – finely chopped
2 springs of rosemary
5 sage leaves
½ tsp medium hot chilli – optional
1 tsp honey or brown sugar
Salt and pepper to taste
Olive oil to brush the aubergine
2 tbsp rapeseed oil to cook tomatoes
300g strong cheddar cheese
8 inch by approx 8inch oven proof baking dish
Cooking Instructions:
Pre heat the oven to 180 degrees Celsius or gas mark 4
Slice the peppers into quarters, de-seed the peppers, brush with a little oil on the skin and roast for 25 minutes or until cooked and the skin is a little scorched. Remove from the oven, place in a plastic bag and allow to steam for 5 minutes, this will allow the skinned to be pulled away very easily. Place the peppers in a food processor and blitz. Add to the tomatoes when they are ready and stir through.
Whilst the peppers are in the oven, add 2 tbsp oil to a saucepan, heat and add the finely chopped garlic and chilli if adding, sauté for a few seconds before adding the tomatoes. Cook for 10-5 minutes to cook out the water and acidity from the tomatoes, now add the sage leaves and rosemary. Season with salt and pepper and add the sugar. Cook for a further 5 minutes until you’ve got a lovely rich tomato base which is quite thick.
Whilst the tomatoes are cooking, slice the aubergines into long thin slices length ways, brush with oil and fry/cook them for about 4 minutes on each side or until soft and cooked. Season with a tiny amount of salt as you go. Have a couple of pans goings at the same time to save time. Repeat until you have cooked all the aubergine slices.
When all the ingredients are ready start the layering process with 2 layers of aubergine followed by a layer of tomato sauce, then a layer of cheese. Repeat again and finish with the cheese.
Place on a tray and cook for 20-25 minutes.
Serve with crusty olive bread to mop up the lasagne. Enjoy!
Cooks Tip 1: Use Courgettes instead of Aubergine if preferred.
Cooks Tips 2: Serve with some Olive bread or Focaccia – Or make your own! Delicious just as it comes out of the oven.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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