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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, eggplant lasagna with black olive tapenade. It is one of my favorites food recipes. For mine, I am going to make it a little 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 simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Eggplant lasagna with black olive tapenade is something which I’ve loved my whole life.

This "lasagna" recipe cuts out the noodles altogether and uses fresh summer eggplant instead. Using pre-made sauce cuts down on this dish's prep time Zesty Vegetable Lasagna. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta!

To get started with this recipe, we must prepare a few components. You can cook eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you cook that.

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

Simply layer everything in a casserole dish and bake it a little in the oven! Try this Olive And Eggplant Tapenade recipe, or contribute your own. Freshly ground black pepper Process until the mixture resembles a rough paste. Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or French bread.

Instructions 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’s going to wrap it up for this special food eggplant lasagna with black olive tapenade recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!