Cheesy Eggplant and Tomato
Vegetarian 'Lasagna'
A gorgeous dinner – worth the oven time!
Cals 637 · Prot 42 · Carbs 59 · Fat 31
Vegetarian
Low Carb
60 min
A gorgeous dinner – worth the oven time!
Cals 637 · Prot 42 · Carbs 59 · Fat 31
Vegetarian
Low Carb
Ingredients
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
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
15*
1 Piece
Cheese
Grated Parmesan
4*
30 Grams
Grated mozzarella
4*
150 Grams
To serve
Fresh basil
15 Grams
Allergens
*4 Milk, *15 Celery
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) | 2650 / 637 |
| Fats (g) | 31.1 |
| of which saturated (g) | 15.5 |
| Carbohydrates (g) | 59 |
| of which sugars (g) | 34 |
| Fibers (g) | 19.5 |
| Proteins (g) | 41.6 |
| Salt (g) | 2.3 |
*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
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.
2 Prep
- Meanwhile, peel and chop the shallots and garlic.
- Halve the cherry tomatoes.
- Roughly chop the sun dried tomatoes.
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.
- Fry for 30 sec further.
- Add the cherry tomatoes, sun dried tomatoes, tomato paste, measured water, honey, dried oregano and crumbled 0.5 stock cube.
- Cover with a lid and simmer for 10 min or until the tomatoes have broken down.
4 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!
5 Serve
- Garnish the baked lasagna with fresh basil leaves.
- Serve the Cheesy Eggplant and Tomato Vegetarian 'Lasagna'.
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