Aubergine Lasagne



  • 4 Brinjals, Thinly sliced and degorged
  • 1 cup of grated mozzarella
  • Olive Oil
  • For the Sauce:
    • 6 large Tomatoes, cut into small chunks
    • 250 Mushrooms, Thinly sliced
    • ½ Yellow Pepper, Thinly sliced
    • Handful of Fresh Basil
    • 2 tbsp. Honey


  • Coat the Brinjals with olive oil and put into the grill until golden brown
  • In the meantime, add the sauce ingredients to a pot and cook for about 20 minutes with the lid on
  • After 20 minutes remove the lid and allow the sauce to thicken as it reduces
  • In a large dish layer the Brinjals, tomato sauce, mozzarella twice
  • Pop into the oven at about 200⁰C for 15 minutes and then turn on the grill and leave it in until the top layer of mozzarella is a golden crispy brown.
  • Remove and allow to cool before serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s