AUBERGINE LASAGNE WITH CAPERS, GARLIC AND PARMESAN

My aubergine lasagne is a great vegetarian dish that also goes down well with meat-eaters. You can prepare it ahead and just pop it in the oven while you’re having drinks. If the lasagne sheets are too large to fit in a single layer in your dish, just cut them to fit.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large frying pan over a medium heat. Add the aubergines, sprinkle over 4 pinches of salt and fry for 15 minutes, stirring occasionally. Add the garlic and capers and fry for 5 minutes. Stir in the tomatoes, tomato purée and basil and simmer for 15 minutes. Season and set aside. Preheat the oven to 180ºC/gas mark 4.

Step 2

To make the cheese sauce, melt the butter in a large pan over a medium heat until foaming. Add the flour and cook for 1–2 minutes or until pale golden, stirring continuously. Now add the milk a little at a time, whisking constantly and waiting for it to be incorporated before adding more. Bring to the boil then reduce the heat and simmer for 5–10 minutes, whisking occasionally, until thickened and smooth. Remove from the heat, stir in the Parmesan and add the nutmeg, salt and pepper. Set aside to cool slightly.

Step 3

Spread one-quarter of the cheese sauce over the bottom of a rectangular baking dish measuring about 30 x 25cm. Lay 4 lasagne sheets on the bottom (if necessary, cut them to fit the dish). Spoon over half the aubergine sauce then top with one-third of the remaining cheese sauce.

Step 4

Add another layer of lasagne, cover with the remaining aubergine sauce and spread over half the remaining cheese sauce. Add a final layer of lasagne and spread over all the remaining cheese sauce, covering the lasagne completely. Sprinkle over the Parmesan then scatter over the chilled butter. Grind some black pepper over the top.

Step 5

Place the dish on the bottom shelf of the oven and bake for 30 minutes, then raise it to the middle shelf, increase the temperature to 200ºC/gas mark 6 and bake for a further 15 minutes or until golden and crispy. Remove and leave to rest for 10 minutes before serving.