This recipe is a bit of a breakthrough for me, first because I made it up as I was going, second, because I have introduce some cheese in it...i know, first time ever!, light cream cheese, but, nevertheless the thing that puts me off in most dishes in restaurants. I must say, I was very happy with it, and as you can see from the picture, the excitement was obvious from mr, husband!
Serves 4:
2 large eggplants thinly sliced lengthways, 3 small cans of tuna drained, 1 red onion finely chopped, 1 green capsicum finely chopped, 2 tbsp light cream cheese, 2 tsp olive oil, 3 garlic cloves thinly sliced, 1x400g can crushed tomatoes, 1/4 cup white wine, 1/4 cup water, chopped basil, 3 fresh lasagne sheets, salt and pepper
1. Pre heat the grill in your oven and line a baking tray with baking paper. Slice your eggplants lengthways really thin, place them in the baking tray, spray or brush some oil and grill for about 3-4 minutes on each side. (time depends on your oven, so keep an eye on it). Set aside;
2. In a small bowl mix tuna, 1/4 chopped onion, 1/4 chopped capsicum, cream cheese and reserve;
3. Heat the oil in a sauce pan, add remaining onion, garlic and capsicum and cook until soft. Add wine, crushed tomatoes, water and simmer for about 10 minutes. Season with salt and then blend with a mixer (optional). Add basil and reserve;
4. Pre-heat the oven to 200C. Start filling the eggplant - place the filling in the middle of each slice and just roll;
5. Place 1/5 of your sauce on the bottom of a deep baking plate and add eggplant roolls makin some space between them. Top with the lasagne sheets adjusting them to the shape of the eggplant and finally pour sauce over the pasta;
6. Bake for about 20 minutes uncovered and serve with some green salad.
Perfect!
Serves 4:
2 large eggplants thinly sliced lengthways, 3 small cans of tuna drained, 1 red onion finely chopped, 1 green capsicum finely chopped, 2 tbsp light cream cheese, 2 tsp olive oil, 3 garlic cloves thinly sliced, 1x400g can crushed tomatoes, 1/4 cup white wine, 1/4 cup water, chopped basil, 3 fresh lasagne sheets, salt and pepper
1. Pre heat the grill in your oven and line a baking tray with baking paper. Slice your eggplants lengthways really thin, place them in the baking tray, spray or brush some oil and grill for about 3-4 minutes on each side. (time depends on your oven, so keep an eye on it). Set aside;
2. In a small bowl mix tuna, 1/4 chopped onion, 1/4 chopped capsicum, cream cheese and reserve;
3. Heat the oil in a sauce pan, add remaining onion, garlic and capsicum and cook until soft. Add wine, crushed tomatoes, water and simmer for about 10 minutes. Season with salt and then blend with a mixer (optional). Add basil and reserve;
4. Pre-heat the oven to 200C. Start filling the eggplant - place the filling in the middle of each slice and just roll;
5. Place 1/5 of your sauce on the bottom of a deep baking plate and add eggplant roolls makin some space between them. Top with the lasagne sheets adjusting them to the shape of the eggplant and finally pour sauce over the pasta;
6. Bake for about 20 minutes uncovered and serve with some green salad.
Perfect!
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