Baked aubergine and Mediterranean vegetable ‘lasagne' by Chris Wheeler

25 August 2018 by
Baked aubergine and Mediterranean vegetable ‘lasagne' by Chris Wheeler

I love my mother-in-law's vegetable lasagne, so I decided to give it a twist by serving it in an aubergine.

Serves 4

For the lasagne

4 aubergines

2 red peppers

1 green pepper

1 yellow pepper

1 onion

2 garlic cloves

2 courgettes

6 plum tomatoes

100ml tomato juice

4 lasagne sheets

400ml béchamel sauce

150g mozzarella (grated)

150g wild rocket

For the seasonal vegetables


Baby sweetcorn

Baby courgettes

Green beans (blanched)


For the sauce

1 shallot

2 button mushrooms

5g saffron

100ml white wine

400ml vegetable stock

100ml double cream

Cut the top off the aubergines and scoop out the inside. Season and drizzle with olive oil. Bake the whole aubergines in the oven for 10 minutes.

Finely dice the peppers, onion, garlic, courgettes and plum tomatoes. Sweat them in a little olive oil and season. Add the tomato juice and cook to form a ratatouille.

Make the saffron sauce by slicing the shallot and mushrooms and sweating in a little olive oil. Add the saffron and the white wine, then the vegetable stock, and reduce by half. Add the double cream, check the seasoning and pass through a sieve.

To serve, place an aubergine in the middle of the plate. Top with a little rocket. Place the aubergine lid back on top of the lasagne. Display the seasonal vegetables around. Pour over the sauce and serve.

Taken from The Ginger Chef ‘Served up' by Chris Wheeler - read the book review here

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