Wednesday, 8 February 2012

EGGPLANT LASAGNA the best recipe of Catherine Vanazzi's diet from Kahja Spa

Eggplant Lasagna


approx 2 cups of tomato sauce
1 big eggplant
100g almonds
1/2 onion
2 cloves of garlic
basil and salt 

Tomato Sauce (see recipe Day 1)


4 tomatoes
1/2 onion
2 cloves of garlic
1 cup of organic tomato sauce
1 teaspoon of honey

method of preparation
take the skin and seeds of all tomatoes
chop into small squares
sauté with onions and garlic
adding organic tomato sauce
Cook until the tomato pieces get really soft
Add basil to taste
put a teaspoon of honey to cut the acidity
salt to taste (as much as possible to reduce salt in your diet to reduce fluid retention)


Slice the eggplant into thin slices

soak in water with salt to remove the acidity

move in the pan for grilling (with as less oil as you can)

Almond paste:
beat in blender 200g blanched almonds with a little water,seasoning (onion and garlic sauteed), salt and basil
lead to fire stirring constantly bind water to dry and turn abriefcase

Assemble the lasagna:
place a thin layer of almond paste in bottom of the dish in formatthe lasagna
after intermediate layers of tomato sauce and eggplant (3 layers of eggplant)
at the top, leave the last layer of tomato sauce
farofinha sprinkle almonds to give the impression of grated cheese

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