Food recipes

Lasagna with eggplant caviar and cream cheese

Ingredients for 4 persons :

  • 600 g eggplant
  • 2 cloves garlic
  • 5 shallots
  • 40 g semi-salted butter
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 180 g of cream cheese
  • 10 cl of semi-skimmed milk
  • 15 cl of liquid cream
  • 200 g of pre-cooked lasagna
  • 2 small jars of cooked tomato sauce
  • 40g grated Emmental
  • Salt, freshly ground pepper

Preparation : 15 min -Cooking : 40 min -Rest : 30 min

Lasagna with eggplant caviar and cream cheese

- Wash, cut the eggplants into pieces. Place them in a large dish, add the coarse salt and cover with water.

  • Leave to rest for 30 minutes.

Preheat the oven to 180 ° C (th.6).

- Cook the eggplants in a large pot of salted water. Drain them, mix them with the garlic cloves.

- Chop the shallots, cook them in a pan in 20 g of butter. Add the eggplant caviar, thyme and rosemary, mix well and adjust the seasoning.

- Beat the cream cheese with the milk and cream.

- In a buttered dish (20 g), place lasagna. Cover with cream cheese, tomato sauce, then a layer of eggplant caviar.

  • Repeat the operation (lasagna, cream cheese, eggplant). Finish with a lasagna.

Pour a final layer of tomato sauce and sprinkle with grated Emmental.

Bake for 20 minutes.

Serve hot.

Recipe : A. Beauvais -Photo : F. Hamel

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