Eggplant lasagna with black olive tapenade
Eggplant lasagna with black olive tapenade

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, eggplant lasagna with black olive tapenade. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Eggplant lasagna with black olive tapenade is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Eggplant lasagna with black olive tapenade is something that I’ve loved my entire life. They are nice and they look fantastic.

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! If you like this recipe, you may be.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
  1. Get For olive tepenade:
  2. Take 1 medium clove garlic
  3. Get 100 g black olives
  4. Take 2 tablespoon capers
  5. Make ready 2 tablespoon fresh parsley
  6. Prepare 1 tablespoon fresh lemon juice
  7. Make ready 2 tablespoon extra virgin olive oil
  8. Prepare 1 tablespoon black pepper (or less if preferred so)
  9. Take to taste Salt
  10. Take Lasagna:
  11. Make ready 2 small eggplants sliced about 1/4" thick
  12. Get 4 tablespoons olive oil
  13. Make ready to taste Salt
  14. Take 1 tablespoon ground black pepper
  15. Get 100-150 grams marinara sauce
  16. Make ready 400 grams ricotta cheese
  17. Make ready 3 large eggs
  18. Get 1 cup grated parmesan cheese
  19. Make ready 1/2 cup grated mozzarella cheese

A nice tapenade for crostini, crackers or pita bread. Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Coarse salt and freshly ground black pepper.

Steps to make Eggplant lasagna with black olive tapenade:
  1. Olive tepenade: Combine all ingredients(except salt) in a food processor, and blitz until a paste is formed
  2. Season with salt to taste(check the level of salt needed, do not add salt while processing the ingredients)
  3. Lasagna: pre heat the oven to 350 degree Fahrenheit
  4. Slice eggplant into thin strips and place on a baking sheet
  5. Brush with olive oil and sprinkle with salt and pepper
  6. Roast in the oven until tender, about 10 minutes.
  7. Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
  8. Prepare a large baking dish with non-stick cooking spray and begin layering lasagna
  9. Layer the Marinara sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese
  10. Layer a generous amount of olive tepenade prepared on the surface
  11. Bake until about 30 minutes or until done
  12. Let cool for sometime before you can slice and divide portions
  13. Serve warm

Once mixture is pureed, drizzle in remaining olive oil. Coarse salt and freshly ground black pepper. Wrap up the foil and place it directly on the oven rack. This Vegan Eggplant Lasagna has layers of Eggplant "noodles," a hearty Lentil filling, and a Vegan Ricotta cheese that will blow your mind! Coarse salt and freshly ground black pepper.

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