Ingredients for baked aubergines or aubergine lasagne al furrow
One to two aubergines
Ingredients for sun-dried tomatoes:
- Four shallots
- Three boxes of ripe date tomatoes
- Six to eight mini pepperoni
- One courgette
- One teaspoon of sea salt
- Depending on the ripeness of the tomatoes, a pinch of cane sugar if necessary
- A bunch of flat-leaf parsley, fresh or dried
- One tablespoon of oregano, fresh or dried
- One tablespoon of thyme, fresh or dried
- One tablespoon of basil
- One tablespoon of peperoncini
- One bay leaf
Ingredients for the gratin
- Vegan grated cheese or mozzarella pearls and grated Parmesan
- Italian spice mix
- A mixture of freshly ground black peppers
- Sea salt from the mill
- Extra virgin olive oil
Preparation
Cover the bottom of a pan with a thin layer of olive oil. Peel and wash the shallots, pat them dry with a cloth and cut them. Wash, dry and finely slice the mini pepperoni. Wash and dry the courgettes and cut them into small cubes. Wash and dry the date tomatoes and cut them up. Briefly sauté the shallots and miniature pepperoni. Deglaze with a litre of water (if necessary, mixed with a little Pro Secco). Add the date tomatoes. Stir and bring to the boil briefly. Add the sea salt and all the herbs. Stir and allow to simmer gently for an hour.
Preparation of baked aubergines
Preheat the oven to 220°C (if available, use the pizza setting or top and bottom heat). Wash and dry the aubergines, cut them into thin slices, and brush them with olive oil. Line a baking tray with baking paper. Arrange the aubergine slices on it. Drain the tomato sauce in a sieve—only if there is a lot of liquid! Remove the bay leaf.
Cover the aubergine slices with the tomato sauce. Put a tablespoon of olive oil and Italian herbs in a bowl. Add vegan grated cheese or mozzarella pearls and mix. Spread the chosen cheese over the tomatoes. Sprinkle with mixed pepper and, if necessary, a little sea salt from the mill. Depending on the vegan grated cheese, you may not need sea salt, using a mixture of mozzarella pearls and parmesan.
Bake at the lowest level for 15 to 20 minutes until golden brown.
Serve with warm chickpeas or spelt pasta.
Frown-inducing aubergine lasagne
In the same process, the aubergines can be layered three to four times in a gratin dish.
Preheat the oven to 230°C. Bake the lasagne at this temperature for about ten minutes. Then, reduce the temperature to 200°C and continue baking for about 30 to 40 minutes.
