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Best Advice to Preparing Perfect Eggplant lasagna with black olive tapenade

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Eggplant lasagna with black olive tapenade

We hope you got benefit from reading it, now let's go back to eggplant lasagna with black olive tapenade recipe. To make eggplant lasagna with black olive tapenade you need 19 ingredients and 13 steps. Here is how you cook that.

To prepare an unforgettable Eggplant lasagna with black olive tapenade, below are the ingridients needed:

  1. Prepare of For olive tepenade:.
  2. Provide 1 of medium clove garlic.
  3. Take 100 g of black olives.
  4. Provide 2 tablespoon of capers.
  5. Prepare 2 tablespoon of fresh parsley.
  6. You need 1 tablespoon of fresh lemon juice.
  7. Use 2 tablespoon of extra virgin olive oil.
  8. You need 1 tablespoon of black pepper (or less if preferred so).
  9. Take to taste of Salt.
  10. You need of Lasagna:.
  11. Take 2 of small eggplants sliced about 1/4" thick.
  12. Get 4 tablespoons of olive oil.
  13. Use to taste of Salt.
  14. Take 1 tablespoon of ground black pepper.
  15. Use 100-150 grams of marinara sauce.
  16. Take 400 grams of ricotta cheese.
  17. Get 3 of large eggs.
  18. Get 1 cup of grated parmesan cheese.
  19. Use 1/2 cup of grated mozzarella cheese.

After preparing the materials, now you are ready to cook your appetizing Eggplant lasagna with black olive tapenade by following the procedures below:

  1. Olive tepenade: Combine all ingredients(except salt) in a food processor, and blitz until a paste is formed.
  2. Season with salt to taste(check the level of salt needed, do not add salt while processing the ingredients).
  3. Lasagna: pre heat the oven to 350 degree Fahrenheit.
  4. Slice eggplant into thin strips and place on a baking sheet.
  5. Brush with olive oil and sprinkle with salt and pepper.
  6. Roast in the oven until tender, about 10 minutes..
  7. Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl..
  8. Prepare a large baking dish with non-stick cooking spray and begin layering lasagna.
  9. Layer the Marinara sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese.
  10. Layer a generous amount of olive tepenade prepared on the surface.
  11. Bake until about 30 minutes or until done.
  12. Let cool for sometime before you can slice and divide portions.
  13. Serve warm.

Set aside and peel when cool enough to handle. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Join Elena Paravantes, award winning Registered Dietitian Nutritionist and Writer and THE Mediterranean Diet Expert. She provides a lifetime of experience -being raised on the Mediterranean Diet-, with tried and tested family recipes, guidance on how to follow the Diet and the latest research. Hi guys, I hope you all enjoyed this long Labour Day weekend!

Recipe : Eggplant lasagna with black olive tapenade

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step by step to make Eggplant lasagna with black olive tapenade

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