While I personally find lasagne made with pasta a bit heavy, this aubergine tomato and chilli lasagne is both light and healthy.
This is another one of my many vegetarian chilli recipes that even a carnivore will be bowled over by.
I admit that until recently I wasn’t a big fan of aubergines (eggplants). I’d eat them if someone else had cooked them, but I didn’t really use them myself.
This changed when a client I cooked for declared a love for them. As I don’t want to deny people the food they love, I set about exploring ways to cook this vegetable and was pleasantly surprised to find I quite liked them myself.
These vegetables are notoriously over-fond of oil and soak it up as if there was no tomorrow. My way of avoiding oil-soaked, soggy ones is to slice them lengthways, place the slices on baking trays lined with baking parchment and brush them lightly with olive oil. I then bake them in a fairly hot oven.
I came up with the idea for this lasagne when I was cooking for a vegetarian friend who loves this vegetable but who tries to avoid wheat. I simply made a batch of my tomato chilli jam and made a kind of lasagne using aubergines instead of pasta. She absolutely loved it.
I served it together with a salad that included soya beans (soybeans) to make sure she got enough protein as well.
For 4 people:
Click on Tomato chilli jam to get the recipe for this. Then continue as follows.
4 large or 6 smaller aubergines (eggplants)
Salt and pepper
A batch of tomato chilli jam, made with 1 kilo, 2 1/4lb, 6 cups of tomatoes
100g, 3½oz, 1/2 cup, feta cheese
1. Heat the oven to 220C/fan 200C/425F/gas mark 7. Start by cutting the aubergines lengthways into quite thin slices. Line 2 baking trays with baking parchment and place the slices on the trays. Brush each slice with a little bit of olive oil on both sides. Season with salt and pepper. Bake in the oven for 20--25 minutes – turning them over half-way through – until the slices are nicely browned. Once done, turn down the oven to 200C/fan 180C/400F/gas mark 6.
2. Assemble the lasagne by placing some aubergine slices at the bottom of a lightly oiled oven-proof dish. Cover the slices with some of the tomato chilli jam and repeat the layers until you have used up all the slices and tomato jam. Crumble over the feta cheese and bake in the oven for about 15-20 minutes, until it’s piping hot, bubbling and golden.