Summary

Ingredients

• 1 small eggplant (s)
• 7 cherry tomato (s), halved
• 1 shallot (s)
• 3 lasagne plate (s)
• Water, boiling
• 50 g oat cream cheese, milder
• some olive oil
• 2 basil leaves
• pepper
• sea-salt

Print Recipe Pin Recipe

Instructions

1. Line a baking sheet with baking paper and sprinkle with a thin layer of sea salt. Halve the aubergine lengthways and place the cut side down on the salt. Bake in the oven at 200 ° C for 20 minutes.
2. In the meantime, break through the lasagne sheets in the middle and briefly pour boiling water over them to soften them a little. Cut the shallot into fine cubes and fry in a little olive oil together with the halved cherry tomatoes.
3. Take the eggplant out of the oven and remove the inside with a spoon and cut into small pieces. Add the pieces to the pan, fry them a little and season with pepper and a little salt (not too much salt, because that was already on the baking sheet and has been pulled into the aubergine).
4. Now layer the lasagna in a small baking dish and alternately layer the aubergine mixture and the cherry tomatoes between the lasagna sheets. Spread the goat cheese on top.
5. Bake at 200 ° C (top / bottom heat) for about 10 minutes, until the cheese has melted and the lasagne plates have become a bit crispy. Drizzle with a little olive oil and garnish with the basil.