Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, eggplant lasagna with black olive tapenade. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Eggplant lasagna with black olive tapenade is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Eggplant lasagna with black olive tapenade is something which I have loved my whole life.
Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer. Hi guys, I hope you all enjoyed this long Labour Day weekend!
To get started with this particular recipe, we must prepare a few ingredients. You can cook eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Eggplant lasagna with black olive tapenade:
- Prepare For olive tepenade:
- Get 1 medium clove garlic
- Prepare 100 g black olives
- Get 2 tablespoon capers
- Prepare 2 tablespoon fresh parsley
- Make ready 1 tablespoon fresh lemon juice
- Get 2 tablespoon extra virgin olive oil
- Prepare 1 tablespoon black pepper (or less if preferred so)
- Make ready to taste Salt
- Get Lasagna:
- Prepare 2 small eggplants sliced about 1/4" thick
- Make ready 4 tablespoons olive oil
- Prepare to taste Salt
- Make ready 1 tablespoon ground black pepper
- Take 100-150 grams marinara sauce
- Take 400 grams ricotta cheese
- Make ready 3 large eggs
- Prepare 1 cup grated parmesan cheese
- Prepare 1/2 cup grated mozzarella cheese
This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. Season beef with salt and ground black pepper. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Blitz all the ingredients except the thyme in a small food processor.
Steps to make Eggplant lasagna with black olive tapenade:
- Olive tepenade: Combine all ingredients(except salt) in a food processor, and blitz until a paste is formed
- Season with salt to taste(check the level of salt needed, do not add salt while processing the ingredients)
- Lasagna: pre heat the oven to 350 degree Fahrenheit
- Slice eggplant into thin strips and place on a baking sheet
- Brush with olive oil and sprinkle with salt and pepper
- Roast in the oven until tender, about 10 minutes.
- Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
- Prepare a large baking dish with non-stick cooking spray and begin layering lasagna
- Layer the Marinara sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese
- Layer a generous amount of olive tepenade prepared on the surface
- Bake until about 30 minutes or until done
- Let cool for sometime before you can slice and divide portions
- Serve warm
Eggplant Lasagna makes an easy and delicious lasagna recipe the whole family will love! Now, brush your eggplant slices with a little bit of olive oil and sprinkle with salt and pepper. View top rated Eggplant and olive tapenade recipes with ratings and reviews. Eggplant And Olive Salad (Capunatina), Eggplant And Bacon Skewers, Garlic Food Network invites you to try this Black and Green Olive Tapenade recipe from Wolfgang Puck. Stacked Tomato Salad with Black Olive.
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