Open faced lasagna


For 2 persons


1 eggplant | 1 ball mozzarella, sliced | fresh basil

for the lentil-tomatosauce: 300g canned lentils + tomato-basil sauce

for the pesto: 125g spinach | 75g almonds | 100g feta | 1 clove garlic | 1/4 cup or 60ml extra vergine olive oil | ground pepper

→ Make the tomato-basil sauce, which you can find under the basics. Put, for the pesto, all the ingredients, except the olive oil in a blender. Pulse a few times. Add, with the motor running, the oil little by little. Set away in the fridge. Heat a grillpan and cut the eggplant in slices of 1cm. Grill the eggplant until there are black stripes on both sides. Put the slices on plates. Add the slices mozzarella. Pour a few tablespoons tomatosauce to the eggplant. Top with the lentils. Add a spoon of the spinachpesto. If wanted, you can put the plate a few minutes under the grill so the mozzarella is lightly melted. Finish with some fresh leaves of basil and serve.

Geef een reactie

Vul je gegevens in of klik op een icoon om in te loggen. logo

Je reageert onder je account. Log uit /  Bijwerken )

Google photo

Je reageert onder je Google account. Log uit /  Bijwerken )


Je reageert onder je Twitter account. Log uit /  Bijwerken )

Facebook foto

Je reageert onder je Facebook account. Log uit /  Bijwerken )

Verbinden met %s