I know it doesn’t sound very humble to say that, but I would be lying if I didn’t tell you how great this dish was. It is easy to make, no bèchamel involved, melts in your mouth, and the flavours work so well together. Balsamic vinegar in the tomato sauce with plenty of Italian herbs and a pinch of brown sugar work so well together, giving it depth. The aubergine, soft after a little oil bath in the frying pan is nice and smooth, the pasta gives it texture and the icing on the cake is the creme fraiche, cream and cheese layer on the top. I say no more.
Aubergine lasagne, serves 3 (maybe 4, but it is easy to have seconds and thirds of this)
400 g passata or chopped tomatoes (I always use Cirio – they’re the best)
4 tbsp water
1,5 tsp concentrated vegetabe stock
1 tbsp Heinz chilli sauce or other mild chilli sauce
a pinch of brown sugar
2-3 tbsp balsamic vinegar
Italian herb seasoning
salt & pepper
1 packet fresh lasagne sheets
150 g Philadelphia cheese
100 ml creme fraiche
50 ml cream
100 ml grated cheese (I used Emmenthal)
Peel the aubergines and cut them into 1/2 cm thick slices. Fry these soft in plenty of olive oil on high heat. Meanwhile make the tomato sauce. Add tomatoes, water, stock, vinegar and sugar in a sauce pan. Bring to the boil and let it thicken for 5-10 minutes while stiring. Season to taste with Italian herbs, salt and pepper.
When the sauce and aubergines are ready, start layering the lasagne. Start with tomato sauce in the bottom of an ovenproof dish, then lasagne sheets, some more tomato sauce, aubergines, dollops of Philadelphia cheese. Start again with lasagne sheets for the next layer. Finish the lasagne off with lasagne sheets and some tomato sauce if left over. Mix cream and creme fraiche, salt and pepper and spread it on top to cover the dish. Sprinkle with grated cheese. Bake in 200C for about 30 minutes. Enjoy – you certainly will!