Greek: Eggplant & Leek Lasagna
Source of Recipe
TIZA
Recipe Introduction
We also call it summer pasticcio. Ideal for vegetarians
List of Ingredients
4 large long thin eggplants
1/3 cup olive oil
1 large onion finely chopped
2 cloves garlic crushed
1 kg tomatoes finely chopped
1 tbs tomato paste(optional)
1 tbs sugar
1 tbs vinegar
1/4 cup finely chopped fresh basil
2 tbs margarine
4 leeks only the white parts finely chopped
1tbs sugar
16 lasagna
2 1/2 cups grated sweet yellow cheese(kasseri or gruyere)
salt pepper to taste.Recipe
Chop the eggplants into thin slices,sprinkle with salt and let stand for 1 hour.Rinse with plenty of water and drain between your palms to remove excess water. Dry well and fry them in hot oil until golden.Heat the oil in a saucepan and saute the onion,half the garlic for about 2-3min. until soft.Add and mix in the tomatoes,tomato paste,sugar,vinegar and basil,stir and simmer for about 20min until thick.Melt the margarine in a small skillet and saute the leek and remaining garlic,stirring until the leek softens.Sprinkle with the sugar and cook for further 5min until the leek is lightly caramelized.Fill a saucepan with water and 1-2tbs oil. When it starts to boil add the lasagna in two dosesand boil covered for 5min until soft.Remove with a slotted spoon and place in a bowl of cold water until cool enough to handle. Drain and arrange on a cotton cloth to dry.Coat an ovenproof pyrex dish with a little margarine. Arrange 4 lasagna at the bottom. Cover with 1/4of the eggplant slices,1/4 of the leek mixture,1/4 of the tomato sauce and 1/4 of the cheese. Repeat the process 3 more times endining with lasagna and cheese. Bake the dish uncovered at 360f for 50min. Let stand 10min before serving, so that is easy to cut into pieces. Enjoy
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