1 handful of nuts
2 twigs of fresh oregano
Pinch of sea salt
Pinch of Herbs de Provence
2 good squirts of ketchup
Creme Fraiche (mager kesam)
Nutty Aubergine Lasagne
Cut the aubergine into slices and add it to a hot frying pan with a drizzle of oil, salt and pepper. Be careful not to let it burn, but fry until it has some colour on both sides. Add the aubergines to a plate and put the pan back on the heat. Add a good splash of olive oil to the pan. Let the oil warm up before adding sliced shallots, tomatoes, oregano and hazelnuts. Add a good pinch of sea salt, herbs de Provence and let fry on medium heat. The water from the tomatoes will make it all a bit saucy. Add the ketchup for some well deserved sweetness and let cook on low heat for another 5-10 minutes. Take out lasagna plates about 6 I would say. Boil some water add a splash of olive oil to not have the plates stick together and cook for 2-3 minutes. Drain and dry on a kitchen towel.
Grease a ovenproof pan and start layering the lasagna, 1 layer of tomato sauce, 1 of aubergines, 1 of lasagna plates and 1 of creme fraiche 9% (mager kesam) about 3 table-spoons on each layer. End with a layer of grated mozzarella cheese.
Cover with tinfoil and cook in a preheated oven, 190 degrees Celsius, for 30 minutes. Take the tinfoil of and cook for another 30.
While the lasagna is cooking in the oven you can make a side salad and orange, nectarine salsa: 1 orange, 1 nectarine and 1/3 of a red onion.
Slice the onions very thinly, the oranges and nectarines as well. Make sure you get all the white skin of the orange when you peel it. It goes easiest with a knife. Leave it to soak in a while before you serve it together with the lasagna.