Method

Prepare the lasagne sheets first. Blanch the pasta sheets into boiling salted water until cooked, refresh in cold water and drain. Dry the pasta sheets on kitchen towel to remove any excess water. Wash the tomatoes and cut into quarters. Deseed the tomatoes and chop into small dice. Marinate the tomatoes with the crushed garlic, shallot, herbs and olive oil. Season to taste. Put the tomatoes aside and start preparing the aubergine filling. Peel the aubergines and chop into fine dice. Using a large frying pan, heat 2 tablespoons of olive oil and cook the garlic for a minute on a moderate heat. Stir in the aubergines and cook until soft, seasoning well with salt pepper. When cooked, stir in the pine nuts and chopped herbs. Take the lasagne sheets and spoon a generous helping of the aubergine filling on top. Next, place on a slice of mozzarella and roll up. Continue with the remaining lasagne sheets and filling. When ready, place them in a buttered oven proof dish. Brush the tops with melted butter and sprinkle over the grated cheese. Bake for a coupe of minutes until golden brown. Serve with the marinated tomatoes and a nice crisp salad.

Suggested accompanying wine: DELICATA Medina Syrah, Carigan, Grenache D.O.K. Malta

Serves 2


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