Recipe

Eggplant, tomato and leek lasagne

Eggplant, tomato & leek lasagne

  • 2 hrs cooking
  • Serves 6
  • Print
    Print
Eggplant, tomato & leek lasagne

Ingredients

Eggplant, tomato and leek lasagne
  • 3 medium eggplants (900g)
  • coarse cooking salt, to sprinkle
  • 1 large brown onion (200g), finely chopped
  • 4 clove garlic, crushed
  • 3 large tomatoes (660g), coarsely chopped
  • 2 tablespoon tomato paste
  • 1/4 cup finely shredded fresh basil leaves
  • 1 tablespoon butter
  • 2 medium leeks (700g), finely chopped
  • 2 tablespoon white sugar
  • 4 fresh lasagne sheets (200g), trimmed to fit 19cm-square ovenproof dish
  • 1 cup (120g) grated cheddar cheese
  • salad leaves, to serve

Method

Eggplant, tomato and leek lasagne
  • 1
    Cut eggplants lengthways into 1cm slices. Place in a colander and sprinkle with salt; stand 30 minutes. Rinse; drain, pat dry. Cook in a heated, oiled, large saucepan until browned.
  • 2
    Cook onion and half the garlic in same pan, stirring, until onion softens.
  • 3
    Stir in tomato, paste and basil; simmer, uncovered, 20 minutes, or until thickened slightly. Blend or process tomato mixture until just combined.
  • 4
    Melt butter in same pan. Add leek and remaining garlic; cook, stirring, until leek is soft. Add sugar; cook, stirring, about 5 minutes, or until leek is browned lightly.
  • 5
    Preheat oven to hot, 200°C (180°C fan-forced). Grease a deep 19cm-square (10-cup) ovenproof dish.
  • 6
    Position one pasta sheet in base of dish; top with one-quarter eggplant, one-quarter leek mixture, one-quarter tomato mixture and one-quarter cheese. Repeat layers three times, ending with cheese. Bake, uncovered, 50 minutes.
  • 7
    Serve lasagne with salad leaves.

More From Women's Weekly Food