Sometimes best dishes don’t come from detailed planning and researching the best recipe or buying specific ingredients for one special dish. Sometimes it is the quick dinner from leftovers that turns out to be a perfect mix of tastes and flavors.
This recipe is an example of such a dish. 2 aubergines, leftover lasagne sauce and comté, cheese. The baked aubergine became creamy and worked perfectly with the sauce which I spiced up a bit.
It was not my intention to do a no-carb lasagne but in the end it kind of turned out to be like one. I know you might have tried the ‘I-can’t-believe-this-pizza-has-no-carbs’ based on cauliflower crust so you might be very skeptical when I say no-carb lasagne but really, this one is amazingly close to a real one!
Mexican tomato salsa or chili pepper (amount depends on how spicy do you like it)
Grated cheese (comté, gruyer or cheddar)
Fresh coriander, chopped
Heat the oven to 180˚C
Cut the aubergines in half, cut the pulp inside into cubes, but without damaging the skin. Place on a baking pan covered with baking paper.
With a brush spread some olive oil on them
Bake for 40 minutes.
Take the aubergines out of the oven and with a spoon take empty of the aubergines, carefully not to damage the shells (at least avoid making very big holes in it), chop the pulp a little bit and place in a bowl.
Add the tomato sauce and the salsa, spice to taste.
Place some of the tomato aubergine mix in the aubergine shell, cover with some cheese, then again some more tomato-aubergine mix and cheese again.
Place on a baking pan and bake in 220˚C for another 10-15 minutes.
Sprinkle some fresh coriander on the aubergines before serving.