Eggplant, tomato and leek lasagne
Eggplant, tomato & leek lasagne
- 2 hrs cooking
- Serves 6
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Ingredients
Eggplant, tomato and leek lasagne
- 3 medium eggplants (900g)
- coarse cooking salt, to sprinkle
- 1 large brown onion (200g), finely chopped
- 4 clove garlic, crushed
- 3 large tomatoes (660g), coarsely chopped
- 2 tablespoon tomato paste
- 1/4 cup finely shredded fresh basil leaves
- 1 tablespoon butter
- 2 medium leeks (700g), finely chopped
- 2 tablespoon white sugar
- 4 fresh lasagne sheets (200g), trimmed to fit 19cm-square ovenproof dish
- 1 cup (120g) grated cheddar cheese
- salad leaves, to serve
Method
Eggplant, tomato and leek lasagne
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1Cut eggplants lengthways into 1cm slices. Place in a colander and sprinkle with salt; stand 30 minutes. Rinse; drain, pat dry. Cook in a heated, oiled, large saucepan until browned.
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2Cook onion and half the garlic in same pan, stirring, until onion softens.
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3Stir in tomato, paste and basil; simmer, uncovered, 20 minutes, or until thickened slightly. Blend or process tomato mixture until just combined.
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4Melt butter in same pan. Add leek and remaining garlic; cook, stirring, until leek is soft. Add sugar; cook, stirring, about 5 minutes, or until leek is browned lightly.
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5Preheat oven to hot, 200°C (180°C fan-forced). Grease a deep 19cm-square (10-cup) ovenproof dish.
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6Position one pasta sheet in base of dish; top with one-quarter eggplant, one-quarter leek mixture, one-quarter tomato mixture and one-quarter cheese. Repeat layers three times, ending with cheese. Bake, uncovered, 50 minutes.
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7Serve lasagne with salad leaves.
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