Recipe: Yummy Eggplant lasagna with black olive tapenade

Eggplant lasagna with black olive tapenade. The Roasted Eggplant Lasagna In Tomato Basil Sauce Recipe is a delicious layered dish with roasted eggplants, bell peppers, basil sauce and of course lots of cheese. There are multiple ways to roast the eggplant, you can either slice them thin and roast it in a pan or finely chop them and roast it in a wok. I personally prefer roasting the eggplant in a wok, as it not only cooks.

Some eggplant lasagna recipes ask you to grill the eggplant slices instead. While this imparts a nice smoky flavor, I find that grilling individual slices is too time-consuming; roasting is hands-off and more convenient since you have to turn on the oven anyway. Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. You can have Eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you cook that.

Ingredients of Eggplant lasagna with black olive tapenade

1. You need of For olive tepenade:.
2. It's 1 of medium clove garlic.
3. Prepare 100 g of black olives.
4. Prepare 2 tablespoon of capers.
5. You need 2 tablespoon of fresh parsley.
6. It's 1 tablespoon of fresh lemon juice.
7. You need 2 tablespoon of extra virgin olive oil.
8. Prepare 1 tablespoon of black pepper (or less if preferred so).
9. It's to taste of Salt.
10. You need of Lasagna:.
11. It's 2 of small eggplants sliced about 1/4" thick.
12. You need 4 tablespoons of olive oil.
13. You need to taste of Salt.
14. Prepare 1 tablespoon of ground black pepper.
15. It's 100-150 grams of marinara sauce.
16. Prepare 400 grams of ricotta cheese.
17. It's 3 of large eggs.
18. You need 1 cup of grated parmesan cheese.
19. You need 1/2 cup of grated mozzarella cheese.

Once mixture is pureed, drizzle in remaining olive oil. Process until it resembles a rough paste. Serve at room temperature with crackers, pita bread or crostini. Our combo package of black olive and eggplant tapenade, made of excellent raw ingredients from Puglia, represent the ancient recipes of the Pugliese tradition.

Eggplant lasagna with black olive tapenade instructions

1. Olive tepenade: Combine all ingredients(except salt) in a food processor, and blitz until a paste is formed.
2. Season with salt to taste(check the level of salt needed, do not add salt while processing the ingredients).
3. Lasagna: pre heat the oven to 350 degree Fahrenheit.
4. Slice eggplant into thin strips and place on a baking sheet.
5. Brush with olive oil and sprinkle with salt and pepper.
6. Roast in the oven until tender, about 10 minutes..
7. Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl..
8. Prepare a large baking dish with non-stick cooking spray and begin layering lasagna.
9. Layer the Marinara sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese.
10. Layer a generous amount of olive tepenade prepared on the surface.
11. Bake until about 30 minutes or until done.
12. Let cool for sometime before you can slice and divide portions.
13. Serve warm.

Immediately after harvesting the eggplant and black olives, we clean and wash them thoroughly. We then put them into vinegar and salt and centrifuge them. Line a sheet pan with aluminum foil. Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Combine the eggplant, onions, mushrooms, bell pepper, garlic and oil in a large saucepan.