Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, eggplant lasagna with black olive tapenade. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. Season beef with salt and ground black pepper. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta!
Eggplant lasagna with black olive tapenade is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Eggplant lasagna with black olive tapenade is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant lasagna with black olive tapenade:
- Take For olive tepenade:
- Make ready 1 medium clove garlic
- Make ready 100 g black olives
- Prepare 2 tablespoon capers
- Prepare 2 tablespoon fresh parsley
- Prepare 1 tablespoon fresh lemon juice
- Make ready 2 tablespoon extra virgin olive oil
- Prepare 1 tablespoon black pepper (or less if preferred so)
- Make ready to taste Salt
- Prepare Lasagna:
- Make ready 2 small eggplants sliced about 1/4" thick
- Take 4 tablespoons olive oil
- Take to taste Salt
- Get 1 tablespoon ground black pepper
- Prepare 100-150 grams marinara sauce
- Take 400 grams ricotta cheese
- Prepare 3 large eggs
- Take 1 cup grated parmesan cheese
- Get 1/2 cup grated mozzarella cheese
This Vegan Eggplant Lasagna has layers of Eggplant "noodles", a mind-blowing Vegan Ricotta Cheese, and hearty Lentil and Vegetable mixture, to make the dish more filling and provide extra plant-protein. Simply layer everything in a casserole dish and bake it a little in the oven! Coarse salt and freshly ground black pepper. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut.
Steps to make Eggplant lasagna with black olive tapenade:
- Olive tepenade: Combine all ingredients(except salt) in a food processor, and blitz until a paste is formed
- Season with salt to taste(check the level of salt needed, do not add salt while processing the ingredients)
- Lasagna: pre heat the oven to 350 degree Fahrenheit
- Slice eggplant into thin strips and place on a baking sheet
- Brush with olive oil and sprinkle with salt and pepper
- Roast in the oven until tender, about 10 minutes.
- Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
- Prepare a large baking dish with non-stick cooking spray and begin layering lasagna
- Layer the Marinara sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese
- Layer a generous amount of olive tepenade prepared on the surface
- Bake until about 30 minutes or until done
- Let cool for sometime before you can slice and divide portions
- Serve warm
A nice tapenade for crostini, crackers or pita bread. Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. This eggplant lasagna from Delish.com is cheesy and completely meat free. This Eggplant Lasagna Is Cheesy Bliss. by Delish US.
So that is going to wrap it up with this special food eggplant lasagna with black olive tapenade recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
