Aubergine and ricotta lasagne

 

Aubergines can be quite expensive for a single one. It might not seem that much to a carnivore compared to a steak; but it is a king of a vegetable and therefore does command a higher price. However, I have mentioned before and I will mention it again; I love the shops that sell the bowls of fruit and vegetables for £1.

I can usually get two to three decent sized aubergine for my single pound coin. I was in fact in Tachbrook market today having the best falafel in Town and the Cat bought some more yellow cherry tomatoes from a bowl. Alice simply bought some peaches.

Anyway, it is from such a bowl that I have some aubergine left. I want to cook it in a way that helps it shine. The aubergine and tomato base for this is very similar to my aubergine parmiagana, which is one of my favourite dishes.


What you will need
2 large aubergines
1 large onion sliced
3-4 cloves garlic
1 tin chopped tomatoes
1 tea spoon chilli flakes
1 table spoon balsamic vinegar
1 table spoon tomato puree
6-9 lasagne sheets (fresh is better, but dry will suffice)
250g ricotta cheese
60g parmesan
1 egg
100 ml milk
Cheddar (optional)
Lemon thyme
Basil

Dice the aubergine and crush the cloves of garlic. Slowly fry these with the sliced onion, lemon thyme, the chilli flakes and a good seasoning of salt in olive oil until they have softened. Add the tin of tomatoes, with the same amount of water, as well as the tomato puree and the balsamic vinegar. Bring to the boil and simmer for about around 10-15 minutes until the sauce has reduced and thickened. You still want it quite saucy to cook the pasta.

Mix together the ricotta cheese with the egg, milk and parmesan and lots of fresh black pepper.

Spread a layer of aubergine sauce in an oven dish suitable for 4 portions. Top with a third of the ricotta and parmesan mix, then spread over a layer of lasagna sheets. Repeat once more with aubergine sauce, ricotta mix and layer of pasta sheets. Finish with a final thinner layer of the ricotta mix and a sprinkling of Parmesan and/or optional cheddar, a scattering of basil leaves and a drizzle of olive oil.

Place in the oven for 30 to 35 minutes (or as long as advised for your pasta to cook) until bubbling and the cheese is golden brown on top.

I had this simply with a salad on the side; however Gipsy Spread wanted some garlic bread, so I also knocked him up a garlic stuffed soda bread to go with this. It will also be good with the leftovers he has for lunch tomorrow.