5-a-Day Recipes – Eggplant Lasanga & Gluten Free Béchamel Sauce

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.

Photobucket

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)
  1. Dice the eggplant

  2. Heat the oils in a large saucepan, add the onions and sauté until softened

  3. Add the eggplant and cook over a medium temperature for ± 7 minutes.Add the tomatoes, capers, origanum, dried chillies and seasoning

  4. Simmer uncovered for ± 30 minutes, stirring occasionally

To Assemble

  1. Layer half the eggplant sauce in a large ovenware dish and cover with a layer of pasta

  2. Cover with half the Béchamel sauce

  3. Repeat the layering, ending with a generous layer of Béchamel sauce

  4. Sprinkle top layer with extra grated Regatello cheese

  5. Bake in preheated oven for ± 25 minutes

  6. 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)
  1. Place milk, onion, bay leaves and peppercorns in a pot and bring to just under boiling point

  2. Leave to stand for 15 minutes to absorb flavour

  3. Melt butter in a medium saucepan and remove from heat

  4. Add flour, return to heat and cook briefly

  5. Remove from heat

  6. Add the flavoured and strained milk and return to heat

  7. Allow sauce to thicken over medium heat, stirring constantly

  8. Season

  9. Remove from heat and add the cheese


Source

Leave a Reply

Your email address will not be published. Required fields are marked *