Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, eggplant lasagna with black olive tapenade. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Eggplant lasagna with black olive tapenade is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Eggplant lasagna with black olive tapenade is something which I’ve loved my whole life. They’re nice and they look wonderful.
This "lasagna" recipe cuts out the noodles altogether and uses fresh summer eggplant instead. Using pre-made sauce cuts down on this dish's prep time Zesty Vegetable Lasagna. This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef.
To get started with this particular recipe, we must first prepare a few ingredients. You can have eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant lasagna with black olive tapenade:
- Take For olive tepenade:
- Make ready 1 medium clove garlic
- Prepare 100 g black olives
- Prepare 2 tablespoon capers
- Prepare 2 tablespoon fresh parsley
- Get 1 tablespoon fresh lemon juice
- Make ready 2 tablespoon extra virgin olive oil
- Take 1 tablespoon black pepper (or less if preferred so)
- Take to taste Salt
- Prepare Lasagna:
- Prepare 2 small eggplants sliced about 1/4" thick
- Make ready 4 tablespoons olive oil
- Get to taste Salt
- Get 1 tablespoon ground black pepper
- Prepare 100-150 grams marinara sauce
- Get 400 grams ricotta cheese
- Prepare 3 large eggs
- Prepare 1 cup grated parmesan cheese
- Make ready 1/2 cup grated mozzarella cheese
This eggplant lasagna from Delish.com is cheesy and completely meat free. This is the vegetarian lasagna you've been searching for. Some eggplant lasagna recipes ask you to grill the eggplant slices instead. A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto.
Instructions to make Eggplant lasagna with black olive tapenade:
- Olive tepenade: Combine all ingredients(except salt) in a food processor, and blitz until a paste is formed
- Season with salt to taste(check the level of salt needed, do not add salt while processing the ingredients)
- Lasagna: pre heat the oven to 350 degree Fahrenheit
- Slice eggplant into thin strips and place on a baking sheet
- Brush with olive oil and sprinkle with salt and pepper
- Roast in the oven until tender, about 10 minutes.
- Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
- Prepare a large baking dish with non-stick cooking spray and begin layering lasagna
- Layer the Marinara sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese
- Layer a generous amount of olive tepenade prepared on the surface
- Bake until about 30 minutes or until done
- Let cool for sometime before you can slice and divide portions
- Serve warm
Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer. Hi guys, I hope you all enjoyed this long Labour Day weekend! Football season is right around the corner. Grilled Eggplant and Brie Sandwiches with Olive Tapenade.
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