Recipe of Eggplant lasagna with black olive tapenade in 24 Minutes for Beginners

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, eggplant lasagna with black olive tapenade. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Eggplant lasagna with black olive tapenade is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Eggplant lasagna with black olive tapenade is something which I’ve loved my whole life.

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.

To begin with this 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 can achieve that.

The ingredients needed to make Eggplant lasagna with black olive tapenade:

1. Make ready For olive tepenade:
2. Get 1 medium clove garlic
3. Prepare 100 g black olives
4. Make ready 2 tablespoon capers
5. Make ready 2 tablespoon fresh parsley
6. Prepare 1 tablespoon fresh lemon juice
7. Make ready 2 tablespoon extra virgin olive oil
8. Take 1 tablespoon black pepper (or less if preferred so)
9. Get to taste Salt
10. Make ready Lasagna:
11. Take 2 small eggplants sliced about 1/4" thick
12. Prepare 4 tablespoons olive oil
13. Get to taste Salt
14. Get 1 tablespoon ground black pepper
15. Get 100-150 grams marinara sauce
16. Prepare 400 grams ricotta cheese
17. Get 3 large eggs
18. Take 1 cup grated parmesan cheese
19. 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.

Steps to make Eggplant lasagna with black olive tapenade:

1. Olive tepenade: Combine all ingredients(except salt) in a food processor, and blitz until a paste is formed
2. Season with salt to taste(check the level of salt needed, do not add salt while processing the ingredients)
3. Lasagna: pre heat the oven to 350 degree Fahrenheit
4. Slice eggplant into thin strips and place on a baking sheet
5. Brush with olive oil and sprinkle with salt and pepper
6. Roast in the oven until tender, about 10 minutes.
7. Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
8. Prepare a large baking dish with non-stick cooking spray and begin layering lasagna
9. Layer the Marinara sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese
10. Layer a generous amount of olive tepenade prepared on the surface
11. Bake until about 30 minutes or until done
12. Let cool for sometime before you can slice and divide portions
13. 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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