Happy New year dear community, I wish you had a happy and blessed day together with your loved ones enjoying the Christmas dinner, this time I share with you a recipe to prepare: Eggplant Lasagna, is a delicious cake ideal for Christmas dinner, it is filled with olive stew, tomato, onion and raisins that add the flavor and aroma of Christmas (olives and raisins are widely used in the preparation of traditional hallacas, particularly these ingredients I associate with Christmas).
To prepare the bechamel sauce I used oat milk, it is the first time I use it and the flavor and texture are excellent, at home we enjoyed a delicious dinner with bread. I show you the elaboration process.
INGREDIENTS
Eggplant (4)
Tomato (6)
Onion (1)
Garlic (7)
Olive (200 gr)
Raisins (100 gr)
Oatmeal (250 gr)
Wheat flour (120 gr)
Sugar (1 spoon)
Oregano (1/2 spoon)
Olive oil (1 spoon)
PREPARATION
Once the ingredients were organized, I washed the vegetables with vinegar and water, then I peeled the eggplants, cut them into slices and left them to soak in salt water for 1 hour to extract the bitterness.
Bechamel Sauce
I started by soaking the oatmeal for 2 hours in 300 ml of water, stirring every 20 minutes with a paddle, after that time, I took it to the blender and added more water (300 ml), blended until I obtained a thick mixture, then I strained and set aside.
I added the oat milk, salt to taste, olive oil and cloves, cooked over medium heat for 20 minutes stirring constantly until obtaining the desired consistency and set aside.
Tomato sauce
I boiled 1 liter of water, when it boiled I added 4 tomatoes and let it cook for 3 minutes until the tomato skin cracked, I took out the tomatoes and very carefully with the help of a fork I removed the skin and let it cool, I also cut 10 olives to add to the tomato sauce, I cut each tomato in 4 parts, I took them to the blender and added them to the sauce.
cut each tomato in 4 parts, took them to the blender, added the chopped olives, 1 tablespoon of onion, garlic to taste, sugar, blended for 20 seconds at high speed, then added the salt, blended again until a homogeneous mixture was obtained and strained.
took it to the fire, added oregano, corrected the salt and let it cook for 25 minutes over medium heat, removed and set aside.
Stuffing
I cooked the tomato, garlic and onion for 5 minutes over medium heat, then I added the olives, raisins, salt to taste and let it cook for 12 minutes over medium heat, removed and set aside.
Assembling the Lasagna
Remove the eggplants from the water, rinse and place in a cloth for 30 minutes to absorb the moisture, then place them on a tray and bake in the oven for 15 minutes at 180 °C, remove and let cool.
When the eggplants were cold I added bechamel sauce in the tray and a layer of eggplant, then tomato sauce, stuffing and another layer of eggplant and so on and on the top I added tomato sauce and bechamel.
took it to the oven preheated to 280 °C, baked for 30 minutes, removed, let it cool and the lasagna is ready
served, accompanied with bread and we enjoyed a delicious dinner as a family!
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