Eggplant lasagna with black olive tapenade
Eggplant lasagna with black olive tapenade

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, eggplant lasagna with black olive tapenade. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Eggplant lasagna with black olive tapenade is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Eggplant lasagna with black olive tapenade is something that I’ve loved my whole life.

This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. Season beef with salt and ground black pepper. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta!

To begin with this recipe, we must first prepare a few ingredients. You can cook 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:
  1. Make ready For olive tepenade:
  2. Take 1 medium clove garlic
  3. Make ready 100 g black olives
  4. Get 2 tablespoon capers
  5. Get 2 tablespoon fresh parsley
  6. Take 1 tablespoon fresh lemon juice
  7. Prepare 2 tablespoon extra virgin olive oil
  8. Get 1 tablespoon black pepper (or less if preferred so)
  9. Prepare to taste Salt
  10. Get Lasagna:
  11. Make ready 2 small eggplants sliced about 1/4" thick
  12. Make ready 4 tablespoons olive oil
  13. Get to taste Salt
  14. Prepare 1 tablespoon ground black pepper
  15. Get 100-150 grams marinara sauce
  16. Prepare 400 grams ricotta cheese
  17. Make ready 3 large eggs
  18. Take 1 cup grated parmesan cheese
  19. Make ready 1/2 cup grated mozzarella cheese

This Vegan Eggplant Lasagna has layers of Eggplant "noodles", a mind-blowing Vegan Ricotta Cheese, and hearty Lentil and Vegetable mixture, to make the dish more filling and provide extra plant-protein. Simply layer everything in a casserole dish and bake it a little in the oven! Coarse salt and freshly ground black pepper. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut.

Steps to make Eggplant lasagna with black olive tapenade:
  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

A nice tapenade for crostini, crackers or pita bread. Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. This eggplant lasagna from Delish.com is cheesy and completely meat free. This Eggplant Lasagna Is Cheesy Bliss. by Delish US.

So that is going to wrap it up for this special food eggplant lasagna with black olive tapenade recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!