Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, eggplant lasagna with black olive tapenade. One of my favorites food recipes. This time, 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 favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Eggplant lasagna with black olive tapenade is something that I have loved my entire life.
Rao's will take your Lasagna to the next level with one of our famous sauces. Simple ingredients, great flavors to please everybody and an unforgettable taste. Topped with delicious olive tepenade this recipe is all the more special and ideal for an easy weekend meal The black olive tapenade layers in this lasagne really give it more depth of flavor and combines perfectly with the tartiness from the tomatoes.
To get started 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 it.
The ingredients needed to make Eggplant lasagna with black olive tapenade:
- Make ready For olive tepenade:
- Take 1 medium clove garlic
- Prepare 100 g black olives
- Make ready 2 tablespoon capers
- Get 2 tablespoon fresh parsley
- Get 1 tablespoon fresh lemon juice
- Prepare 2 tablespoon extra virgin olive oil
- Prepare 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
- Prepare 4 tablespoons olive oil
- Get to taste Salt
- Make ready 1 tablespoon ground black pepper
- Get 100-150 grams marinara sauce
- Prepare 400 grams ricotta cheese
- Make ready 3 large eggs
- Take 1 cup grated parmesan cheese
- Make ready 1/2 cup grated mozzarella cheese
I personally prefer roasting the eggplant in a wok, as it not only cooks. Tapenade Pairing (black olive and eggplant combo package) quantity. Description Our combo package of black olive and eggplant tapenade, made of excellent raw ingredients from Puglia, represent the ancient recipes of the Pugliese tradition. Immediately after harvesting the eggplant and black olives, we clean and wash them thoroughly.
Steps 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
Set aside and peel when cool enough to handle. Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden. Add celery, tomato sauce, and a few tablespoons of water. Add a little water if necessary.
So that’s going to wrap this up for this special food eggplant lasagna with black olive tapenade recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
