Eggplant a Lasagne
Heating time: 35 minutesDownload PDF
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | pc | Aubergine |
| 10.00 | ml | Olive oil |
| 1.00 | pc | Onions (chopped) |
| 2.00 | pc | Garlic, cloves |
| 500.00 | g | Beef, minced |
| 400.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 60.00 | ml | Tomato paste |
| 250.00 | ml | Beef Stock |
| 70.00 | g | Pasta Shells |
| 30.00 | ml | Parsley, fresh |
| 40.00 | g | Cheese, Mozarella |
| 30.00 | g | Butter, cooking |
| 250.00 | ml | Cream |
| Salt & Pepper to taste |
Preparation
Eggplant a Lasagne
1. Cut eggplant in half lengthways, scoop out pulp with spoon, leaving thin shells; chop pulp finely
2. Heat oil in pan; add onion & garlic, cook, stirring, until well browned.
3. Add chopped pulp, KNORR Tomato Pronto, paste and stock. Bring to boil, stir in pasta, simmer, uncovered for 15 min or until pasta is tender, stir in parsley, salt & pepper to taste.
SAUCE:
4. Bring cream to the boil then add butter
5. Place eggplant shells on oven trays, fill with mince mixture. Spoon sauce over mince mixture, sprinkle with cheese and bake in oven for about 35 min.
Tristan Baker
The Capital Hotel School
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