Cheesy Eggplant and Tomato

Vegetarian 'Lasagna'
A gorgeous dinner – worth the oven time!
2,106 Reviews
Cals 682 · Prot 45 · Carbs 53 · Fat 36
Vegetarian
Low Carb
Try Hello Chef Now
60 min
Cheesy Eggplant and Tomato Vegetarian 'Lasagna'
A gorgeous dinner – worth the oven time!
2,106 Reviews
Cals 682 · Prot 45 · Carbs 53 · Fat 36
Vegetarian
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Eggplant
Eggplant
2 Piece
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Tomatoes
Shallots
1 Piece
Garlic cloves
2 Piece
Cherry tomatoes
250 Grams
Sun dried tomatoes
30 Grams
Salted butter 4*
20 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Tomato paste
70 Grams
Water
100 ML
Honey
15 Grams
Dried oregano
2 Grams
Vegetable stock cube
0.5 Piece
Cheese
Parmesan 4*
60 Grams
Grated mozzarella 4*
150 Grams
To serve
Fresh basil
15 Grams

Allergens

*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2842 / 682
Fats (g) 36.3
of which saturated (g) 20.8
Carbohydrates (g) 53
of which sugars (g) 29.8
Fibers (g) 19
Proteins (g) 44.8
Salt (g) 3.3
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast

1 Roast

Preheat the oven to 220°C/200°C fan. Slice the eggplants into 1cm thick slices. Add them to a lined baking tray. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for 20 min or until browned and softened.
Tip! Prep ahead, up until step 5. Cover with cling film and refrigerate, then bake just in time for dinner.
Prep

2 Prep

Meanwhile, peel and chop the shallots and garlic. Halve the cherry tomatoes. Roughly chop the sun dried tomatoes.
Simmer

3 Simmer

Heat a pan with the butter and olive oil over a medium heat. Once hot, add the shallots with a pinch of salt. Fry for 3 min until softened. Add the garlic and fry for 30 sec further. Add the cherry tomatoes, sun dried tomatoes, tomato paste, measured water, honey, dried oregano and crumbled 0.5/0.5/1 stock cube. Cover with a lid and simmer for 10 min or until the tomatoes have broken down.
Prep cheese

4 Prep cheese

Meanwhile, grate the Parmesan.
Bake

5 Bake

Once the eggplants are cooked through, start layering them in a baking dish, alternately layer the roasted eggplant slices, simmered tomatoes, grated Parmesan and grated mozzarella. Create 2-4 layers (finish with a layer of cheese!) Bake in the oven for 15-20 min or until nicely browned.
Tip! Add lasagna sheets if you're missing carbs!
Serve

6 Serve

Garnish the baked lasagna with fresh basil leaves.
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