Lasagna with eggplant and yogurt scented with lemon and mint
Ingredients |
Qty. |
||
|---|---|---|---|
| Large eggplant | : | 1kg | |
| Whole garlic | : | 2nos | |
| Thyme | : | 50gm | |
| Olive oil | : | 100ml | |
| Sour cream | : | 150gm | |
| Milt leaves | : | 20 gm | |
| Lemon oil | : | 15ml | |
| Semi dried tomatoes | : | 60gm | |
| Shaved parmesan cheese | : | 80gm | |
| Salt | : | to taste | |
Pasta sheet dough:
Ingredients |
Qty. |
||
|---|---|---|---|
| Flour | : | 500gm | |
| Egg yolk | : | 8nos | |
| Salt | : | 5gm | |
| Some water | |||
Preparation
- Peel eggplant, cut into big dices.
- Heat oil in sauce pan till smoking point, add whole garlic & thyme followed by eggplant and salt. Keep on string till eggplant gets roasted lightly, remove from heat.
- Separate eggplant and add to hot stock, cook till eggplants are cook.
- Pass through strainer to separate stock, retain this stock.
- When cool mix lemon oil, sour cream and mint in eggplant.
- Roll pasta dough in sheet and blanch, cut in round shape.
- Shave parmesan cheese.
- Take tomatoes blanch and deseed, mix in salt, olive oil, icing sugar, and garlic, and dry in oven for 30min at 1000 c.
- Arrange Pasta sheet, egg plant mixture, tomato, semi dry tomato, parmesan into layers and prepare two layers of the same.
- Heat egg plant stalk with butter and pour on the sides. Garnish with egg plant chips and celery leaf.