Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, eggplant lasagna with black olive tapenade. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really 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. This "lasagna" recipe cuts out the noodles altogether and uses fresh summer eggplant instead.
Eggplant lasagna with black olive tapenade is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Eggplant lasagna with black olive tapenade is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Eggplant lasagna with black olive tapenade:
- Make ready For olive tepenade:
- Take 1 medium clove garlic
- Make ready 100 g black olives
- Take 2 tablespoon capers
- Prepare 2 tablespoon fresh parsley
- Get 1 tablespoon fresh lemon juice
- Prepare 2 tablespoon extra virgin olive oil
- Get 1 tablespoon black pepper (or less if preferred so)
- Prepare to taste Salt
- Make ready Lasagna:
- Take 2 small eggplants sliced about 1/4" thick
- Get 4 tablespoons olive oil
- Take to taste Salt
- Take 1 tablespoon ground black pepper
- Take 100-150 grams marinara sauce
- Make ready 400 grams ricotta cheese
- Take 3 large eggs
- Get 1 cup grated parmesan cheese
- Make ready 1/2 cup grated mozzarella cheese
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. Try this Olive And Eggplant Tapenade recipe, or contribute your own.
Instructions 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
Freshly ground black pepper Process until the mixture resembles a rough paste. Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or French bread. Remove the pot from the heat. Sprinkle the lasagna with parsley and serve with garlic bread alongside. Войти. gluten-free italian recipes. Смотреть позже. Поделиться.
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