Eggplant and Leek Lasagna Recipe

Details

Serves: 2

Number of ingredients: 12

To prep: 10 minutes

To cook: 60 minutes

Difficulty: Easy

1 medium eggplant (300g)听

1鈦�4 large brown onion (50g), chopped finely听

1 clove garlic, crushed听

1 large tomato, chopped coarsely听

1 dessert spoon tomato paste听

1 tablespoon finely shredded fresh basil听

1 tablespoon water听

1 teaspoons olive oil听

1 small leek (230g), sliced thinly听

1 teaspoon light brown sugar听

2 fresh lasagne sheets (70g)听

1鈦�3 cup coarsely grated reduced-fat cheddar cheese听

Slice eggplant lengthways into 1cm (陆-inch) slices. Cook, in batches, on heated oiled grill plate (or grill or barbecue) until browned lightly and tender.
Heat oiled medium frying pan; cook onion and half the garlic, stirring, until softened. Stir in tomato, paste and basil; bring to the boil, stirring. Reduce heat, simmer, uncovered, for about 10 minutes or until sauce thickens. Blend or process tomato mixture with the water until almost smooth.
Heat oil in same pan; cook leek and remaining garlic, stirring, until softened. Add sugar; cook, stirring, for about five minutes or until browned lightly.
Preheat oven to 200掳C/400掳F. Oil small, deep oven proof dish.
Cut one lasagne sheet to cover base of dish; top with a quarter of the eggplant, a quarter of the leek mixture, a quarter of the tomato mixture and a quarter of the cheese. Repeat to make three layers. Bake for 40-50 minutes. Stand 10 minutes.
Serve with a garden salad