This meatless Lasagne is full of fresh and rich flavours. Served and enjoyed best “Family” style to share on your Diner table with some freshly baked bread (Ciabatta or Sour dough rolls).
The star of this dish is the eggplant also known as “aubergine”. Eggplants have been cultivated and used by many cultures started prehistorically by the South Asians, South East Asian and then followed centuries later by the South Africans, Middle Eastern, South Europeans. Today different varieties are on the market around the world in different shapes, sizes and colours. The large / bigger variety and dark purple in colour is mainly used in Mediterranean and Middle Eastern cooking. The smaller and more elongated shaped eggplants are used in South and South East Asian cooking. In India most eggplants are white in colour. Also their texture (flesh) and taste is different to the larger varieties.
For the Lasagne I have used the larger variety (Mediterranean) with its plump and meaty flesh. Eggplants have played a major role in Mediterranean and Middle Eastern diets. With its rich meaty flavoured and spongy texture it became a stable food for people who could not afford meat. E.g. In Italy many people cooked Spaghetti Bolognaise replacing the meat with chopped eggplants. Another Italian favourite “Picatta” (veal steak seasoned, floured and then put through an egg & Parmesan cheese wash, pan fired, served with Tomato sauce, Spaghetti or Risotto) where the meat can be replaced by eggplants “Eggplant Picatta”. Other famous dishes with eggplants are Moussaka (Greek), Babaganoush (Middle Eastern), Ratatouille (French), Baingan bharta (Indian/Pakistani), and many more.
Try out my recipe, have a go, it tastes delicious!
Just click on the links below to follow:
My Picture Recipe with step-by-step instructions:
Or my Recipe Card with amount and list of ingredients:
Chef & Guide Dog User Martin