I have a gas hob and a cast Iron casserole so I turn down the heat at bit here to prevent burning. Jamie Oliver’s Aubergine (Eggplant) Lasagne. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Here’s another one from his website: I remember whenever I went out to eat Italian, I wanted to try lasagne. Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. Finally sprinkle over the parmesan. Start by roasting the aubergine. Trim and slice the leeks and fennel, then peel and finely chop the garlic. Preheat the oven to 375 degrees. First we steam the aubergine, to make it soft, silky and a total pleasure to eat, then crisp it up with garlic, chilli, sage and lemon for added flavour, before turning it into the most scrumptious sauce. Hotpoint have teamed up with Jamie Oliver to create some tasty recipes for their Multiflow Technology Ovens, giving you even cooking results every time – crispy corners and soggy middles will be a thing of the past. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, Dinner, sorted: Jamie’s fresh gnocchi, pasta, & sauce range, 3 large aubergines , (400g each), 3 onions, 6 cloves of garlic, 1 bunch of fresh sage , (30g), 1 teaspoon dried chilli flakes, 1 lemon, 2 x 400 g tins of quality plum tomatoes, 80 g mature Cheddar cheese, 80 g Parmesan cheese, 300 g fresh lasagne sheets, 50 g blanched almonds. 2.Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly. Method. This recipe is a family favourite, packed with buttery aubergines. 14 December 2020 / Published in Uncategorized s really fun to make you smile layers more! 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