Aubergine Lasagna Pt 1 Recipe

Name: Aubergine Lasagna Pt 1 Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb Aubergine Kosher salt; 3 lb Hunkar begendi, (recipe follows); 1 lb Cheese mix, (recipe follows); 2 3/4 lb Tomato/ricotta filling, (recipe follows); 2 x Aubergines; 3 x Potatoes; 2 c. Parmesan cheese; 1/2 tsp Salt; 1/2 tsp Black pepper; 1/8 tsp Nutmeg; 5 1/3 ounce Gruyere; 5 1/3 ounce Provolone; 5 1/3 ounce Mozzarella; 1 3/4 lb Aubergine; 1 lb Ricotta; 1 x Egg; 9 ounce Oven roasted tomatoes; 1 ounce Basil leaves Salt and pepper to taste; 5 lb Italian Roma tomatoes; 1 ounce Kosher salt; 1 1/4 lb Bocconcini; 8 ounce Extra virgin extra virgin olive oil Kosher salt, to taste Freshly grnd black pepper, to taste; 1/4 ounce Fresh thyme; 1/4 ounce Fresh parsley; 1/4 ounce Fresh rosemary; 10 ounce Thinly shaved fennel; 10 ounce Thinly shaved celery; 2 ounce Thinly shaved carrots; 1/4 c. Extra virgin extra virgin olive oil Salt and pepper, to taste

Servings: persons

3 lb Aubergine Kosher salt
3 lb Hunkar begendi, (recipe follows)
1 lb Cheese mix, (recipe follows)
2 3/4 lb Tomato/ricotta filling, (recipe follows)
2 x Aubergines
3 x Potatoes
2 c. Parmesan cheese
1/2 tsp Salt
1/2 tsp Black pepper
1/8 tsp Nutmeg
5 1/3 ounce Gruyere
5 1/3 ounce Provolone
5 1/3 ounce Mozzarella
1 3/4 lb Aubergine
1 lb Ricotta
1 x Egg
9 ounce Oven roasted tomatoes
1 ounce Basil leaves Salt and pepper to taste
5 lb Italian Roma tomatoes
1 ounce Kosher salt
1 1/4 lb Bocconcini
8 ounce Extra virgin extra virgin olive oil Kosher salt, to taste Freshly grnd black pepper, to taste
1/4 ounce Fresh thyme
1/4 ounce Fresh parsley
1/4 ounce Fresh rosemary
10 ounce Thinly shaved fennel
10 ounce Thinly shaved celery
2 ounce Thinly shaved carrots
1/4 c. Extra virgin extra virgin olive oil Salt and pepper, to taste

1
Thinly slice round aubergine.
2
Sprinkle with Kosher salt and set aside.
3
Once the bitter juices have been released, squeeze to extract the rest.
4
Rinse with cool water and again squeeze to remove the excess water.
5
Set aside.
6
Make the hunkar begendi, tomato/ricotta filling, cheese mix, tomato water, marinated bocconcini and fennel salata.
7
HUNKAR BEGENDI:Char aubergine over an open flame and place in a bowl tightly covered with plastic wrap to allow it to steam.
8
Once cold sufficient to handle, remove the charred skin.
9
Scrub potatoes clean and bake with skin on.
10
When cold sufficient to handle, break apart and place in robot coupe along with the aubergine.
11
Pulse.
12
Then add in the rest of the ingredients.
13
CHEESE MIX:Shred and mix together.
14
TOMATO/RICOTTA FILLING:Slice aubergine lengthwise and rub with extra virgin olive oil.
15
Place cut side down on sheet pan and roast in 375 degree oven till cooked throughout and tender.
16
Place all ingredients in food processor and fully incorporate.
17
Correct seasonings.
18
TOMATO WATER:Coarsely chop the tomatoes and toss with the salt.
19
Wrap in a cheesecloth bundle and put in a strainer placed over a large bowl.
20
Refrigerateovernight.
21
MARINATED BOCCONCINI:Toss bocconcini in the marinade; taste for correct seasonings and leave at room temperature an hour before service.
22
FENNEL SALATA:continued in part 2

2684

kcal

Calories

208

Fat

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 3 lb Aubergine Kosher salt, 3 lb Hunkar begendi, (recipe follows), 1 lb Cheese mix, (recipe follows), 2 3/4 lb Tomato/ricotta filling, (recipe follows), and more.

Yes, Aubergine Lasagna Pt 1 Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!