Vegetarian Aubergine & Tomato Casserole (Wheat-free Lasagna)


This meal is similar to the vegetarian version of lasagna except that thinly sliced aubergines are used as substitute to lasagna sheet. To me this is a very good way to reduce carbo intake.

Mind you this is one good satisfying dish. Don't look down on the portion. I used two small casserole instead of one medium size one. You can choose to make this is a medium size Pyrex casserole instead.






Recipe (make two individual lasagna):
2 large aubergines
2 organic carrots (cubed)
2 celery
1 400g can Peeled Tomatoes 
1 large onion (thinly sliced)
1 clove garlic (crushed)
1 tbsp tomato puree
1 tsp sugar
1 tsp dried basil
2 bay leaves
Black pepper
Plain Greek Yogurt
Salt
Grated Parmesan Cheese
Breadcrumbs

  1. Slice the aubergines into thin slices. Sprinkle with salt. Bake with halogen oven (200 degree) for 10 minutes. Keep aside. Alternatively you may fry the aubergine till they turn brown on both side.
  2. Saute bay leaves, garlic and onions till garlic and onions turn brown.
  3. Add carrots, celery, peeled tomato dried basil and tomato puree. Bring it to boil. Let it cook in low fire till carrots turn soft.
  4. Season with sugar, salt and pepper.
  5. Divide aubergines to 6 equal portion. Begin my spreading the first portion at the bottom layer of  ramekin. Do the same for both ramekin.
  6. Divide the sauce into four portion. Soread the first layer on top of the aubergine layer. 
  7. Spoon a thin layer of yogurt on top of the sauce. You may spread a layer of cheese on top of yogurt. I did not do so because both hubby and I was on diet.
  8. Repeat step 5, 6 and 7 till you are done with the third layer of aubergine.
  9. Sprinkle the top with parmesan and breadcrumbs.
  10. Bake in oven (180 degree) for 30 minutes. Longer if you are using a medium size  casserole

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