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Eggplant ricotta lasagna and chocolate pear crumble

We had a nice dinner with my friends yesterday, veggie friendly and delicious!

For starters we had hummus and pita bread and for the main i made up a eggplant lasagna:

Ingredients for 6

  • 2 packs of grilled eggplants from Picard (or 2 big eggplants, sliced and grilled)
  • 2 ricotta cheese containers
  • 1 jar of pepper eggplant sauce
  • Goats cheese
  • 3 soft dried figs
  • 1 lemon
  • Salt, pepper, olive oil

Mix together in a bowl: ricotta, pepper sauce and lemon juice with the zest of one hald the lemon (i put the whole and it was slightly too much).

Take a big baking dish and layer the eggplant first (i put olive oil at the bottom), some of the mixture, some goat’s cheese and cut up dried figs. Repeat until you run out of ingredients (3 eggplant layers) and top with more goat’s cheese, oilive oil, salt and pepper. Cook at 200 for about 25 min (all depends of your oven!)

We served it with rocket with olive oil, and a delicious fig balsamic vinegar.

For dessert Martha made a delicious chocolate pear crumble, i don’t have the recipe but i’ll ask her, in the meantime here is the picture!

Enjoy the week end 🙂


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