5-a-Day fruit and vegetables are a good source of vitamins and minerals, including folate, vitamin C and potassium. They’re an excellent source of dietary fibre, which can help to maintain a healthy gut and prevent
5-a-Day fruit and vegetables are a good source of vitamins and minerals, including folate, vitamin C and potassium. They’re an excellent source of dietary fibre, which can help to maintain a healthy gut and prevent constipation and other digestion problems.
Eggplant Lasanga
- 60 ml olive oil
- 45 ml sunflower oil
- 2 onions (chopped)
- 750 g medium sized eggplants (brinjals) (with skin)
- 2 cans Italian tomatoes (chopped)
- 30 ml capers (chopped)
- 15 ml fresh origanum (chopped or)
- 5 ml dried origanum
- 1 ml dried, chopped chillies
- salt and freshly ground black pepper (to taste)
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Dice the eggplant
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Heat the oils in a large saucepan, add the onions and sauté until softened
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Add the eggplant and cook over a medium temperature for ± 7 minutes.Add the tomatoes, capers, origanum, dried chillies and seasoning
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Simmer uncovered for ± 30 minutes, stirring occasionally
To Assemble
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Layer half the eggplant sauce in a large ovenware dish and cover with a layer of pasta
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Cover with half the Béchamel sauce
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Repeat the layering, ending with a generous layer of Béchamel sauce
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Sprinkle top layer with extra grated Regatello cheese
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Bake in preheated oven for ± 25 minutes
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Serve with a tossed green salad
Gluten Free Béchamel Sauce
- 750 ml milk
- 1 onion (chopped)
- 3 bay leaves
- 6 peppercorns
- 75 g butter
- 75 ml corn flour
- salt and freshly ground black pepper
- 100 ml grated Regatello cheese (Cheddar cheese)
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Place milk, onion, bay leaves and peppercorns in a pot and bring to just under boiling point
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Leave to stand for 15 minutes to absorb flavour
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Melt butter in a medium saucepan and remove from heat
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Add flour, return to heat and cook briefly
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Remove from heat
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Add the flavoured and strained milk and return to heat
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Allow sauce to thicken over medium heat, stirring constantly
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Season
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Remove from heat and add the cheese