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Lasagnes d'aubergines à la feta et au pecorino (keto) - En-tete

Eggplant Lasagna with Feta and Pecorino (Keto)

This keto eggplant lasagna features tender layers of tomato and feta, brightened with basil and topped with a golden pecorino crust.
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Cook Time: 10 minutes
Two stages of oven cooking: 50 minutes
Total Time: 1 hour
Course: Main course
Cuisine: Italian
Servings: 3 to 3 servings
Author: Marc Winer

Ingredients

  • 2 eggplants
  • 2 tomatoes
  • 3 cloves garlic
  • 3 eggs
  • 150 g feta
  • 100 g pecorino
  • 140 g tomato paste equivalent to one large can
  • 2 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil
  • 1 generous drizzle avocado oil, mild olive oil or high-oleic sunflower oil
  • 0.5 tablespoon salt (Celtic sea salt)
  • 1 generous handful basil fresh
  • 0.5 teaspoon thyme dried
  • 0.5 teaspoon oregano dried
  • 0.5 teaspoon rosemary dried

Procédé

  • Preheat the oven to 240 degrees. Cut each of the two eggplants into 6 slices. Try to keep the slices the same thickness.
    2 eggplants
  • Sprinkle both sides of the slices with salt and let it soak in for a moment. Then pat them dry with paper towels.
    0.5 tablespoon salt (Celtic sea salt)
  • Remove the hot baking sheet from the oven. Line it with parchment paper and arrange the eggplant slices on it. Drizzle generously with olive oil. Roast for 20 minutes, or less if the edges start to brown sooner.
    1 generous drizzle avocado oil, mild olive oil or high-oleic sunflower oil
  • Meanwhile, grate the pecorino.
    100 g pecorino
  • Cut the tomatoes into 6 nice slices that are not too thick. Cut the rest into very small pieces.
    2 tomatoes
  • Press the garlic.
    3 cloves garlic
  • In a mixing bowl, combine the tomato paste with the finely chopped tomato. Avoid adding too much juice; use just the pieces.
    140 g tomato paste
  • Add the garlic, a tablespoon of olive oil, the oregano, rosemary and thyme (dried or fresh) to the tomato mixture. Whisk in one egg.
    2 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil, 0.5 teaspoon oregano, 0.5 teaspoon rosemary, 0.5 teaspoon thyme
  • In the other mixing bowl, combine the feta with two eggs and a tablespoon of olive oil. To do this, first mash the feta, then blend. The mixture does not need to be completely smooth.
    3 eggs, 150 g feta
  • When the eggplant is ready, remove the baking sheet. Place a rack in the oven. Then reduce the oven temperature to 220 degrees.
  • Very lightly grease the loaf pan with a few drops of olive oil. Place a layer of 3 eggplant slices in the bottom of the loaf pan.
  • Spread half the feta mixture over the top. Add a third of the basil on top. Cover with 3 eggplant slices.
    1 generous handful basil
  • Add half the tomato mixture on top. Top with 3 tomato slices and half the pecorino. Cover with 3 eggplant slices.
  • Add the second half of the feta mixture on top, along with a third of the basil. Cover again with 3 eggplant slices.
  • Finish with the second half of the tomato mixture and the remaining pecorino. Arrange the last 3 tomato slices and the remaining basil on top. Reserve a few leaves for garnish.
  • Bake for half an hour.

Notes

Nutritional values calculated for 2 large servings, counting 0 grams of carbohydrates for both cheeses.
Equipment: oven at 220 degrees, baking sheet, PFAS-free parchment paper, loaf pan, (hand) mixer, (box) grater, garlic press, mixing bowls, paper towels.
Did you make this recipe?Tag @marcwiner on Instagram!