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Making Recipes Eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps
Process until the mixture resembles a rough paste.
Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or French bread.
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You can have Eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Eggplant lasagna with black olive tapenade :
- ➽ For olive tepenade:.
- ➽ 1 medium clove garlic.
- ➽ 100 g black olives.
- ➽ 2 tablespoon capers.
- ➽ 2 tablespoon fresh parsley.
- ➽ 1 tablespoon fresh lemon juice.
- ➽ 2 tablespoon extra virgin olive oil.
- ➽ 1 tablespoon black pepper (or less if preferred so).
- ➽ to taste Salt.
- ➽ Lasagna:.
- ➽ 2 small eggplants sliced about 1/4" thick.
- ➽ 4 tablespoons olive oil.
- ➽ to taste Salt.
- ➽ 1 tablespoon ground black pepper.
- ➽ 100-150 grams marinara sauce.
- ➽ 400 grams ricotta cheese.
- ➽ 3 large eggs.
- ➽ 1 cup grated parmesan cheese.
- ➽ 1/2 cup grated mozzarella cheese.
Some eggplant lasagna recipes ask you to grill the eggplant slices instead. Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer. Hi guys, I hope you all enjoyed this long Labour Day weekend! Football season is right around the corner.
Eggplant lasagna with black olive tapenade step by step :
- 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.
Eggplant lasagna with black olive tapenade - Some eggplant lasagna recipes ask you to grill the eggplant slices instead. Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer. Hi guys, I hope you all enjoyed this long Labour Day weekend! Football season is right around the corner.
