Cheesy Eggplant and Tomato

Vegetarian 'Lasagna'
A gorgeous dinner – worth the oven time!
Cals 582 · Prot 26 · Carbs 48 · Fat 30
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
60 min
photo
A gorgeous dinner – worth the oven time!
Cals 582 · Prot 26 · Carbs 48 · Fat 30
Vegetarian
Low-Carb
Calorie smart
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
20 Grams
Olive oil
2 Tbsp
Tomato paste
70 Grams
Water
100 ML
Honey
15 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
For lasagna
Parmesan
60 Grams
Grated mozzarella
150 Grams
To serve
Fresh basil
15 Grams

Tips for fussy eaters

Add real lasagna sheets to the bake!

Pro tip

Prep ahead, up until step 5. Cover with cling film and refrigerate. Bake just in time for dinner.

Before you start

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

Instructions

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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. 
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2 Prep

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

Heat a pan with the butter and olive oil over a medium heat. Add the shallots, garliccherry tomatoes, sun dried tomatoestomato paste, measured waterhoney, salt and black pepper. Cover with a lid and simmer for 10 min or until the tomatoes have broken down.
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4 Prep cheese

Meanwhile, grate the Parmesan.
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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.
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6 Serve

Garnish the baked lasagna with fresh basil leaves.

Tips for fussy eaters

Add real lasagna sheets to the bake!

Pro tip

Prep ahead, up until step 5. Cover with cling film and refrigerate. Bake just in time for dinner.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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