Cheesy Eggplant and Tomato

Vegetarian 'Lasagna'

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

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. 

photo

2 Prep

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

photo

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.

photo

4 Prep cheese

Meanwhile, grate the Parmesan.

photo

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.

photo

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.

A gorgeous dinner – worth the oven time!

Cooking Time: 60 min

Cals 582 · Prot 26 · Carbs 48 · Fat 30

Gluten-Free

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

A gorgeous dinner – worth the oven time!

Cooking Time: 60 min

Cals 582 · Prot 26 · Carbs 48 · Fat 30

Gluten-Free

Instructions

photo

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. 

photo

2 Prep

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

photo

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.

photo

4 Prep cheese

Meanwhile, grate the Parmesan.

photo

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.

photo

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.

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
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...